In Tuscany, garmugia is a seasonal soup that celebrates the vegetables of spring: peas, asparagus, artichokes and fava beans. But it’s not vegetarian—pancetta, meat stock and chunks of ground beef or veal lend the soup meaty backbone. For our garmugia-inspired soup, we omitted the ground meat but use pancetta and beef broth so the finished dish is satisfying without being heavy. And we like to simmer the optional Parmesan rind into the mix to boost the umami notes. Canned artichoke hearts do well here, but frozen artichokes also work—just defrost and pat dry before use (you’ll need about 2 cups). To serve on the side, we make savory Parmesan toasts that are perfect for dipping into the broth.