Garmugia (Irresistible Spring Soup From Tuscany)

5 from 2 votes

Garmugia (Irresistible Spring Soup From Tuscany)

Garmugia is an Italian Spring Soup that you'll want to make over and over again! Make with fresh asparagus, fava beans, peas and artichokes and enriched with delicious pancetta and ground meat.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: Italian

Servings:

Calories: 316kcal

Author: Svi

Ingredients

2-4 spring onions or scallions , sliced
⅔ cup asparagus , trimmed and roughly chopped (about 100g)
⅔ cup fresh fava beans (about 100 g)
¾ cup green peas (about 100 g)
2 artichokes , sliced or quartered
½ packed cup ground veal or beef
½ cup guanciale or pancetta
4 cups vegetable broth
Extra virgin olive oil
Salt , pepper to taste

Instructions

In a large pot or dutch oven add a drizzle of extra virgin olive oil, spring onions and guanciale (pancetta) and cook medium low heat until the fat begins to melt.
Add the ground meat.
Let everything cook stirring often with a wooden spoon trying to break the meat.
Start adding the vegetables. First, add the artichoke hearts. Let them soak up the flavors of the meat for a about a minute.
Pour in a couple of ladles of broth. If you don’t have broth use water and don’t forget to add salt to taste.
Add fava beans and peas and cook until fava beans are half cooked (about 7-10 minutes).
Add chopped asparagus (excluding the tips) and cook for another 3-4 minutes.
Only when all the veggies are almost done add asparagus tips, as they cook very fast.
Serve garmugia hot or warm with toasted bread, which some people prefer to cut into cube before toasted. If you like you can also add drizzle of extra virgin olive oil and grated parmesan cheese.

Nutrition