Garmugia: The Elegant Tuscan Soup That Captures Spring in a Bowl

Though many Tuscan dishes are associated with cucina povera, Garmugia has aristocratic roots. Dating to the 17th century, this soup is said to have been created for the nobility of Lucca, who desired a dish that was lighter than winter’s ribollita, yet still substantial. The soup traditionally combines early spring vegetables — fava beans, peas and artichokes — with a small amount of meat, often veal or pancetta, enriching the broth without overpowering the produce. The result is