Sopranos-Style Sausage Minestrone |
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Prep Time: 1 Minutes Cook Time: 600 Minutes |
Ready In: 601 Minutes Servings: 8 |
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In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips 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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