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A springtime soup from Lucca brimming with artichokes, fava beans, asparagus, and pancetta. This fresh mediterranean dish is high protein and perfectly suited for healthy seasonal family cooking.
Dice the pancetta and cook in a large pot over medium heat until crisp and its fat is rendered, about 6-8 minutes.
Add olive oil, finely chopped onion, carrot, and celery. Sauté over medium-low heat for 8 minutes, stirring occasionally until vegetables soften but do not brown.
Trim artichoke hearts, asparagus, and shell the fava beans. Slice all vegetables uniformly for even cooking.
Add artichoke hearts, asparagus, fava beans, and peas to the pot. Stir for 4 minutes, letting the vegetables absorb flavors from pancetta and aromatics.
Pour in chicken broth, season with salt and black pepper, and bring to a gentle simmer. Maintain low heat and cook, partially covered, for 40-50 minutes until vegetables are tender but not mushy.
Taste for seasoning and adjust as needed. Serve Garmugia Lucchese hot, garnished with a drizzle of olive oil if desired.
