Sopranos-Style Sausage Minestrone

In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips

• Ready In: 11 hrs 30 mins
• Serves: 8

Ingredients

• 1 1⁄2 lbs  sweet Italian sausage, casings removed
• 2  tablespoons  extra-virgin olive oil
• 4  slices prosciutto, cut into julienne strips
• 2  medium onions, coarsely chopped
• 4  medium carrots, coarsely chopped
• 4  stalks celery, coarsely chopped
• 2  teaspoons  finely chopped fresh rosemary
• 1⁄2 cup red wine
• 1 (15 ounce) can  crushed plum tomatoes, with their juice
• 4  medium  red potatoes, cut into 1/2-inch dice
• 4  ounces green beans, ends snapped, cut into 1-inch lengths
• 2  medium zucchini, cut into 1/2-inch rounds
• 1  cup dried brown lentils or 1  cup  split peas
• 1  head escarole or 1  head swiss chard, cut into 1-inch pieces
•  parmigiano-reggiano cheese, rind cut into 1/2-inch pieces (optional)
• 8  cups beef broth
• 2  cups  cooked  orzo

Directions

1. Cook sausage in a big skillet over high heat, breaking up any large pieces, until it is no longer pink.
2. Transfer sausage to the insert of a 5-7 quart slow cooker.
3. Remove all but 2 tablespoons of fat from the skillet and add the olive oil.
4. Add in the prosciutto and saute for 2 minutes, until it begins to get crisp.
5. Add in onions, carrots, celery, rosemary, and saute until the onions begin to soften, about 5 minutes.
6. Deglaze the pan with the wine and boil until the wine is reduced by half, about 3 minutes.
7. Add in the tomatoes and cook for 2 minutes.
8. Transfer the contents of the skillet to the slow-cooker insert; stir in the potatoes, beans, zucchini, lentils, escarole, cheese rind, and broth.
9. Cover and cook on LOW for 8-10 hours, until the soup is thickened and the lentils are softened.