Tasty Spring Soup Called Garmugia
Celebrate the vibrant flavors of spring with Garmugia, a delightful Tuscan soup that combines fresh seasonal vegetables and tender ground meat for a hearty yet light meal. Packed with crisp asparagus, sweet green peas, and zucchini, this traditional Italian recipe comes to life with the richness of extra-virgin olive oil and aromatic garlic. Simmered in a savory chicken or vegetable stock, it’s seasoned to perfection with parsley and a touch of black pepper. Perfectly versatile, Garmugia can be elevated with stale bread cubes for dipping or a generous sprinkling of grated Parmesan cheese for a comforting finish. Ready in just 45 minutes, this one-pot spring soup is a wholesome, satisfying dish that’s both easy to make and irresistibly fresh. Ideal for light lunches or cozy dinners, Garmugia is a must-try for fans of authentic, healthy Italian recipes!
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Recipe Information
Ingredients
- 3 tablespoons Extra-virgin olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 200 grams Ground beef or veal
- 200 grams Fresh asparagus, trimmed and cut into 1-inch pieces
- 150 grams Fresh green peas
- 1 medium Zucchini, diced
- 1 liter Chicken or vegetable stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, finely chopped
- 2 cups Stale bread, cubed (optional, for serving)
- 4 tablespoons Grated Parmesan cheese (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional minute.
Add the ground beef or veal to the pot, breaking it up with a wooden spoon. Cook for 5-6 minutes until browned and fully cooked.
Stir in the asparagus, peas, and zucchini, and cook for 3-4 minutes until the vegetables begin to soften.
Pour in the chicken or vegetable stock and bring to a gentle boil.
Reduce the heat to low and simmer for 15-20 minutes, allowing the flavors to meld and the vegetables to become tender.
Season the soup with salt and freshly ground black pepper.
Stir in the chopped parsley just before serving.
Serve hot with optional stale bread cubes on the side for dipping and a sprinkle of grated Parmesan cheese on top for garnish.
Nutrition Facts
Calories |
2542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.9 g | 136% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 8833 mg | 384% | |
| Total Carbohydrate | 295.5 g | 107% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 39.1 g | ||
| Protein | 112.9 g | 226% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 798 mg | 61% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2965 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
