Categories: Main Dish, Pork, Slow Cooker, Soup

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.

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