Garmugia Lucca style

Description

 * 4 servings

Ingredients

 * 250 g [8 oz] minced [ground] meat
 * 200 g [7 oz] tender young peas
 * 200 g [7 oz] asparagus tips
 * 150 g [5 oz] fresh beans shelled
 * 80 g [3 oz] pancetta (cured pork meat similar to unsmoked bacon),1 l [1 3 pt] meat stock
 * 3 tbsp olive oil
 * 2 artichokes
 * 3 green onions
 * 4 slices crusty white bread
 * 1 clove garlic
 * salt
 * freshly ground pepper

Directions

 * 1) Heat the oil in a saucepan, finely chop the garlic, green onions and pancetta and gently fry over low-medium heat for 3-4 minutes.
 * 2) Turn up the heat slightly, add the minced meat and brown for 5 minutes then add the beans.
 * 3) After about 4 minutes, add the stock and leave to cook for 30 minutes.
 * 4) Clean and prepare the artichokes, cut into wedges then add to the pan; after 2 minutes add the peas and asparagus tips;
 * 5) Season with salt and pepper and continue to cook for about 7 minutes, or until the vegetables are tender but not overcooked.
 * 6) Toast the slices of bread in the oven at 200oC [400oF / Gas 6] for 5 minutes, turning over half way through cooking time, transfer to individual bowls and ladle over the soup.