Shell the fava beans and peas. Blanch the fava beans in boiling water for 1 minute, drain, and slip off the tough outer skins once cool enough to handle.

Trim the baby artichokes down to the tender pale leaves, slice thin, and drop the slices into a bowl of lemon water to stop browning.

Trim the woody ends off the asparagus and cut the stalks into 2 cm pieces.

Heat the olive oil in a 24 cm / 9.5-inch Dutch oven over medium heat. Add the pancetta and cook for 4 minutes, stirring, until the fat renders and the edges crisp slightly.

Add the ground veal, breaking it up with a wooden spoon. Cook for 5 minutes until no longer pink.

Stir in the spring onions and cook for 3 minutes until softened but not browned.

Drain the artichoke slices and add them to the pot. Cook for 3 to 4 minutes, stirring occasionally.

Pour in the broth, raise the heat, and bring to a gentle simmer.

Add the asparagus, fava beans, and peas. Simmer for 12 to 15 minutes until the vegetables are fork-tender but still hold their shape.

Season with salt and pepper, then stir in the chopped parsley off the heat.

Toast the bread slices. Place one slice in each bowl, ladle the hot soup over it, and top with grated parmesan.