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Sopranos-Style Sausage Minestrone

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“In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips”
READY IN:
11hrs 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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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