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Tuscan-Style Spring Vegetable Soup

Tuscan-Style Spring Vegetable Soup

In Tuscany, the seasonal soup garmugia celebrates the vegetables of spring: peas, asparagus, artichokes and fava beans.

By Courtney HillApril 6, 2021

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

In Tuscany, garmugia is a seasonal soup that celebrates the vegetables of spring: peas, asparagus, artichokes and fava beans. But it’s not vegetarian—pancetta, meat stock and chunks of ground beef or veal lend the soup meaty backbone. For our garmugia-inspired soup, we omitted the ground meat but use pancetta and beef broth so the finished dish is satisfying without being heavy. And we like to simmer the optional Parmesan rind into the mix to boost the umami notes. Canned artichoke hearts do well here, but frozen artichokes also work—just defrost and pat dry before use (you’ll need about 2 cups). To serve on the side, we make savory Parmesan toasts that are perfect for dipping into the broth.

Tip

Don’t use ultra-slender asparagus, which will end up overcooked. Look for spears about the size of a pencil. To retain the bright-green color of the peas, don’t allow the soup to boil after the peas are stirred in.

Ingredients
  • 4

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • 3-4

    ounces pancetta, chopped

  • 4

    scallions, thinly sliced, whites and greens reserved separately

  • 4

    thyme sprigs

  • 1½

    quarts low-sodium beef broth

  • 1

    chunk Parmesan rind (optional), plus ½ ounce Parmesan cheese, finely grated (¼ cup)

  • Kosher salt and ground black pepper

  • 8

    ounces crusty white bread, sliced ½ inch thick

  • 1

    14-ounce can artichoke hearts, rinsed, drained and quartered

  • 1

    pound asparagus, trimmed and cut into 1-inch lengths on the diagonal

  • ½

    cup frozen peas, thawed

Step 1

Heat the broiler with a rack about 6 inches from the element. In a large saucepan over medium, combine 1 tablespoon of oil and the pancetta.

Cook, stirring occasionally, until the pancetta has rendered its fat and begins to brown, 3 to 5 minutes. Add the scallion whites and thyme.

Cook until the scallions are lightly browned, 1 to 2 minutes. Add the broth, the Parmesan rind (if using) and ½ teaspoon pepper, then bring to a boil over medium-high.

Step 2

Meanwhile, brush both sides of the bread slices with the remaining 3 tablespoons oil, then place in a single layer on a rimmed baking sheet. Sprinkle with the grated Parmesan, then broil until lightly browned, 1 to 2 minutes. Set aside.

Step 3

When the soup reaches a boil, add the artichokes, reduce to medium and cook, stirring occasionally, for 5 minutes. Add the asparagus and cook, stirring occasionally, until the asparagus is just tender, 2 to 4 minutes.

Stir in the peas, reduce to medium-low and cook, stirring, until the peas are heated through, about 3 minutes; do not allow the soup to boil.

Step 4

Off heat, remove and discard the thyme and Parmesan rind (if used). Stir in the scallion greens, then taste and season with salt and pepper. Ladle into bowls, drizzle with additional oil and serve with the Parmesan toasts.

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