>>21488253 (OP)Pasta comes from Latin pastus, nutrient, food. You can find it in English as pasture, meadow. Anything that comes from a pasture is pasta, originally. Later on it became associated with minestra: food cooked in broth and sprinkled with flour to give it more consistency and density. And then it became paste: water mixed with flour to make bread... or pasta. All 3 have one thing in common: you start with an original product and transform it into something more desirable.
Soup, soupe (French), zuppa (Italian), Zuppe (German), soep (Dutch), sopa (Spanish), soupa (Greep) all come from late Latin suppa (Latin for soup is Iusculum, little juice): a slice of bread soaked in stock. In France it's a stock made with milk, wine or water, originally. Today they add cream when the soup is ready. By the 14th century it meant any solid chunks (veg, meat, bread, fish) prepared in stock, and became synonymous with "meal", any meal, very similar to the Italian minestra. You can find it in English "to sip" and in Dutch "zuipen"/German "saufen": to get drunk.
An Italian minestrone soup is still chunks of food prepared in broth today. A French potage means the same thing. Neither of them are a meal, rather a dish served between first courses and main. A potager in French, is a vegetable garden.
A fumet is a reduced bouillon (fish, mushroom, game, beef, vegetable...stock or broth) which is used to embolden the flavours of a dish.
A bouillion comes from Latin bulla: boss, bubble, edict, stud, even amulet. It's a more aggressive way of preparing stock (with bones), broth (any meat, simmered longer) or soup. A bone broth is a stock (bones) simmered longer.
A stew is a simmer, not a bouillon. From Ancient Greek tuphos (hence typhoid in English), then French étuve: smoke, steam. You use stewing if you want your meat to remain juicy and tender.
Europeans don't distinguish between stock and broth. We want both flavour and gelatin to bind a sauce later on.
