Lucca-style Veal and Vegetable Soup

In a casserole, brown the finely cut onion in the oil with the chopped pancetta. When the onion is golden, add the veal and then the fresh broad beans, peas, artichokes – cleaned and cut into wedges and finally the lightly blanched asparagus tips. Leave to gain flavor, then add 5 cups of stock and bring slowly to the boil until all the vegetables are cooked. Serve the “Garmugia” with diced croutons.