Garmugia alla Lucchese

Spring vegetable soup as made in Lucca

Preparation info

  • 6

    • Difficulty


Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

  • About

This is a soup made only in the spring when the tiniest fresh vegetables are available. The cooking times given are approximate-the vegetables should be just barely cooked and served while they are still a bright clear green.


  • 4 spring onions, finely chopped
  • 1 lb 2 oz/500 g


Heat the oil in a deep pan. Add the onions, garlic & ham & when the onion starts to brown add the beef. Saute for 5 minutes, then add the artichokes and broad beans. If the mixture needs moistening, add a drop or two of oil, but if possible the vegetables should cook in their own juices. When the vegetables are starting to soften, but still firm, pour in the stock. After 5-10 minutes, a