Foodies Style Fagioli with Prosciutto and Parmesan

(Serves 6-8)

Ingredients

15 mL (1 tbsp)	Louianna Estates Extra Virgin Olive Oil
120 g (4 oz)	San Daniele Prosciutto, sliced into slivers
2 cloves	Garlic, sliced thin
120 mL (1/2 cup)	Red onion, diced
120 mL (1/2 cup)	Carrots, sliced
120 mL (1/2 cup)	Leek, diced
120 mL (1/2 cup)	Celery, sliced
To taste	Salt and pepper
2 L (8 cups)	Chicken or vegetable stock
30 mL (2 tbsp)	Brandy or cognac
120 mL (1/2 cup)	Fingerling or mini new potatoes, sliced
120 mL (1/2 cup)	Butternut squash, diced
90 mL (1/2 cup)	Soy or lima beans, cleaned
200 mL (3/4 cup)	Wild mushrooms, assorted, sliced
120 mL (1/2 cup)	Tomatoes, peeled, seeds removed, diced
6 pc	Asparagus spears, sliced on bias
150 mL (5/8 cup)	Pasta – mini shells, tubes or spaghetti
Garnish	Parsley, finely chopped
Garnish	Chives, minced
Garnish	Parmigiano-Reggiano cheese, shaved

Method

Preset a rice cooker on ‘soup’ setting and preheat with lid opened.
In preheated rice cooker insert, heat the olive oil, add the prosciutto and garlic and sweat off for 2 minutes.
Add the onions, carrots, leek and celery and sauté until vegetables start to soften.
Add the chicken (or vegetable) stock and bring to a simmer. Season with salt and pepper to taste.
Add the brandy or cognac, potatoes, squash, beans and mushrooms and cook until soup has come to a simmer once again.
Add tomatoes, asparagus and pasta. Stir and bring to a boil. Season with salt and pepper to taste and switch off the rice cooker. (If pasta is not fully cooked, it will continue cooking in the hot soup).
Ladle fagioli soup into serving bowls and garnish with chopped parsley, chives and shaved Parmesan-Reggiano cheese.

Blanche the tomato for about 20 seconds, then plunge into cold water to easily remove the skin.