Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Tuscan-Style Spring Vegetable Soup
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.
tablespoons extra-virgin olive oil, divided, plus more to serve
ounces pancetta, chopped
01Heat 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.