Garmugia is a traditional recipe that dates back to the 16th century and can be pinpointed to Lucca and its province. Its origins are poor although the fact that some ground veal is present gives the recipe a certain richness. Peasants had loads of vegetables and very little meat, this is why they would add some dried pancetta (belly bacon - non smoked) and a little ground meat. We do suggest you try this authentic version but may also say that if you're vegetarian and want to keep it meatless it's just as good. A simple rule to follow if you want to make a great Tuscan spring soup and don't have all the ingredients listed beneath all you need to do is follow the green rule, choose vegetables that are green!.