Garmugia Spring Vegetable Soup
Garmugia originated in Lucca, Tuscany. This is a seasonal soup that celebrates the vegetables of spring: peas, asparagus, artichokes, and fava beans. But it is not vegetarian — pancetta, chicken stock and chunks of ground beef or veal lend the soup a meaty backbone. This is a recipe that can be made just for a very short time of the year, when you find fava beans, peas, asparagus, and artichokes in the markets. This is truly spring in a bowl.
- Serves
- 4 to 6
Directions
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In a large saucepan, heat the oil over medium heat. Add the pancetta and cook for 2 minutes or until it crisps. Add the green onions and artichokes and season lightly with salt and pepper.
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Sauté for 3 to 4 more minutes or until the green onions and artichokes are tender. Stir them gently while cooking but try not to break up the artichokes.
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Add the beans and asparagus and cook for a few more minutes. Toss in the peas and thyme, then cook for another 1 or 2 minutes, until the peas are bright green. Add the stock and bring to a simmer.
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Simmer on low for about 20 minutes. Taste a bean and piece of asparagus to make sure they are soft but not mushy. Season with salt and pepper to taste.
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Ladle soup into bowls. Garnish with fresh parsley and a slice of grilled bread on top with a drizzle of quality olive oil to finish.
From Shawnie's class “Spring in Tuscany”
