Garmugia Lucchese
A historic Lucchese spring soup of tender artichokes, fresh peas, broad beans, and asparagus simmered with minced beef and pancetta over toasted bread.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 485 kcal
Equipment
- •Large heavy-bottomed pot
- •Chef's knife
- •Chopping board
- •Toaster or grill pan
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 22 g
- carbs
- 44 g
- fibre
- 9 g
- protein
- 26 g
- calories
- 485 kcal
Instructions
- 1
Trim the artichokes down to pale hearts, slice thinly, and place in water with lemon juice.
- 2
Warm the olive oil in a heavy pot over medium heat.
- 3
Add the chopped onion and diced pancetta.
- 4
Cook gently for five minutes until the onion is soft and sweet.
- 5
Add the minced beef and brown thoroughly, breaking it apart with a spoon.
- 6
Drain the artichokes and add them to the pot along with the broad beans.
- 7
Pour in the hot broth, season with salt and pepper, and bring to a gentle simmer.
- 8
Cover and simmer for fifteen minutes until the artichokes begin to soften.
- 9
Stir in the fresh peas and asparagus pieces.
- 10
Simmer uncovered for eight minutes until the green vegetables are tender but vibrant.
- 11
Toast the slices of pane toscano until crisp and golden.
- 12
Place a bread slice into each bowl, ladle the hot soup over, and drizzle with olive oil.
Chef's tips
Select the freshest, youngest spring vegetables available so they cook quickly and retain sweetness. If the broad beans are large, peel off their tough outer skins after podding for the best texture.
Ingredient substitutions
- pancetta → guanciale (cured pork jowl) or unsmoked bacon lardons
- pane toscano → crusty sourdough or country-style unsalted white bread
Storage
Keep leftover soup in an airtight container in the refrigerator for up to two days, storing fresh bread separately.
Reheating
Reheat gently in a saucepan over medium-low heat until piping hot, adding a splash of stock if too thick.
Common mistakes to avoid
- •Adding the peas and asparagus too early, making them grey and mushy.
- •Failing to trim away the tough outer leaves and hairy choke from the artichokes.
- •Boiling the soup vigorously instead of maintaining a gentle simmer.
Serving suggestions
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