Sopranos-Style Sausage Minestrone

• 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

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.

sweet italian sausage, extravirgin olive oil, onions, carrots, stalks celery, fresh rosemary, red wine, tomatoes, red potatoes, green beans, zucchini, brown lentils, head, beef broth, orzo

Taken from www.food.com/recipe/sopranos-style-sausage-minestrone-442814 (may not work)