Italian Renaissance spring soup (Garmugia) - Recipe #21914 - Foodgeeks

Ingredients

• 2 cups fresh (or frozen) shelled peas
• 2 cups fresh (or frozen) shelled fava beans (replace with endamame or
• lima beans if you can't find them)
• 2 cups minced spring onions (replace with scallions or
• leeks if you can't find them)
• 2 cups asparagus (spears cut into slices; tips kept whole)
• 2 cups artichokes (chokes trimmed and cut into eight wedges; stems peeled and chopped; or
• use frozen artichoke hearts cut into fourths)
• 2 lemons (not needed if using frozen artichokes)
• 1 bowl of water (not needed if using frozen artichokes)
• 8 tbsp. extra-virgin olive oil
• 5 oz. minced pancetta (cured fatback)
• 1/2 lb. ground veal
• 2 qt. meat broth
• A handful fresh thyme
• 20 turns of pepper mill)
• 2 tsp. salt
• 8 slices stale crusty bread
• 4 tbsp. extra-virgin olive oil
• 8 sprigs of fresh thyme
• 2 cloves of garlic (crushed)
• 10 turns of pepper mill)
• 1 tsp. salt
• 8 tbsp. grated Parmesan cheese (or more)
• Extra-virgin olive oil