Garmugia: Tuscan spring soup

Garmugia: Tuscan spring soup


Yield 8 bowls

2 cups fresh shelled peas

2 cups fresh shelled fava beans

2 cups minced spring onions

2 cups asparagus (cut into slices; tips kept whole)

2 cups artichokes (chokes cut into eight wedges; stems peeled and chopped)

1-2 lemons

1 bowl of water

10 Tbs extra-virgin olive oil

5 ounces minced pancetta

1/2 lb ground veal

Fresh thyme (a handful of sprigs)

Black pepper (20 turns of pepper mill)

1 tsp salt

2 quarts meat broth


1-2 Tbs grated Parmesan cheese per serving

Drizzle of extra-virgin olive oil per serving


Squeeze a lemon (or two) in a bowl of water to keep the artichokes from browning once you’ve trimmed and cut them.

Prepare all the vegetables and pancetta as described in the list of ingredients.

Heat the broth and bring to a boil.

Sauté the spring onions in the oil over medium heat. Let the onions sweat and become translucent (about 5 minutes).

Add the pancetta. Let the fat from the pancetta melt.

Turn up heat and add the veal. Let veal cook as you stir.

Drain the artichokes from the lemon water they’d been soaking in and add to pot. Stir them in and let them cook for about a minute.

Add all the other vegetables and stir them in.


Pour the meat broth into the pot and let soup simmer for about 7-10 minutes or until vegetables are just cooked.

When soup is ready add the fresh thyme and the pepper and stir.

To serve the soup ladle it into a bowl, top 1-2 Tbs grated Parmesan cheese and a drizzle of extra-virgin olive oil.

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