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