Tuscan-Style Spring Vegetable Soup

4 Servings

30 minutes

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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.




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.

30 minutes


  • 4

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

  • 3-4

    ounces pancetta, chopped


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Justin S.
June 14, 2022
Great flavor, no complaints from the wife or kids.
Great flavor, no complaints from the wife or kids. My only complaint was to prepare this entire recipe in a medium sauce pan? I should have trusted my intuition, as most soups won’t fit in a sauce pan. Had to transfer to a pot after adding beef stock, but prior to adding additional veggies. Milk street team, do you guys kitchen test each meal before posting?
Leslie R.
April 3, 2023
Lovely use of vegetables
Easy. And delicious.