5 from 1 vote

Garmugia, the Tuscan Spring soup

It is a soup that depicts spring with its soft colours. Cook the garmugia often and in large quantities when these ingredients are in season, as then you will have to wait another year to be able to taste it again.
Course Main
Cuisine Tuscan
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 people


  • 2 spring onions
  • Extra virgin olive oil
  • 50 g (1 ¾ oz) of pancetta
  • 150 g (5 ¼ oz) of ground beef
  • 120 g (about 1 cup) of shelled fava beans
  • 100 g (about 1 cup) of shelled peas
  • 100 g of asparagus, about 10 asparagus
  • 4 artichokes
  • 1 liter of vegetable broth
  • 4 slices of stale bread
  • salt
  • Freshly ground black pepper


  • Start with the vegetables, so that they will be ready when you must add them into the soup.
  • Shell the fava beans and the peas and cut the asparagus into thin rounds, leaving the tips whole. Clean the artichokes and slice them thinly, brushing them with some lemon juice to prevent them from turning black.
  • Slice the spring onions thinly, including the green part. Collect the spring onions in a large saucepan with a few tablespoons of extra virgin olive oil and the pancetta, cut into strips.
  • Sauté the onions for a few minutes, then add the minced meat. Stir with a wooden spoon to break it into small crumbs and to cook it evenly.
  • When the meat begins to sizzle, add all the vegetables, stir thoroughly and cover them with the warm broth.
  • Season with salt and pepper and cook over medium-low heat, covered, for about half an hour, until the vegetables are tender but not mushy.
  • Meanwhile cut the stale bread into cubes and toast it in a pan with a drizzle of olive oil.
  • Serve the garmugia with the toasted croutons, ending with a drizzle of your best extra virgin olive oil.
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