Description
This recipe goes back to the 16th century and if it’s been around for so long, it must be good. Actually, it’s more than that, it’s awesomely good! The soup is made with a variety of fresh spring produce and ground veal. If you can’t find the fresh ingredients or don’t feel like shucking peas you can use them frozen. If you want to make a vegetarian dish, omit the veal and pancetta and replace the meat broth with a vegetable broth.
Ingredients
- 2 quarts beef broth
- 1 tablespoon olive oil
- 2 cups minced green onions
- 5 ounces pancetta, minced
- ½ pound ground veal
- 2 cups frozen artichoke hearts, thawed
- 2 cups peas
- 2 cups shelled fava beans
- 2 cups sliced fresh asparagus
- 1 ½ teaspoons salt
- 8 slices day-old crusty bread, cut into 1-inch cubes
- 7 sprigs fresh thyme, leaves stripped
- 2 cloves garlic, crushed
- ½ cup olive oil
- ½ teaspoon salt
- ground black pepper to taste
- 13 sprigs fresh thyme, leaves stripped
- ½ cup grated Parmesan cheese
- ¼ cup extra-virgin olive oil
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 8