Sopranos-Style Sausage Minestrone - cooking recipe

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

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