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.