====== White Bean Soup with Andouille and Collards ======
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===== Ingredients =====
  * 1 pound dried white beans (such as cannellini or great northern)
  * 1/2 pound andouille sausage links, halved lengthwise and sliced crosswise
  * 1 large onion, chopped
  * 2 stalks celery, chopped
  * 4 sprigs fresh thyme
  * 8 cups low-sodium chicken broth
  * 1 bunch collard greens, stems discarded and leaves cut into bite-size pieces (about 8 cups)
  * 1 tablespoon red wine vinegar
  * kosher salt and black pepper
  * olive oil and bread sticks, for serving
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===== Info =====
  * **Prep:** 10 min
  * **Cook:** 8 hours
  * **Serves:** 6
  * [[https://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-white-bean-soup-with-andouille-and-collards|Source]]


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{{tag>beans andouille sausage celery stock collard_greens vinegar bread}}

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===== Directions =====
  - In a 4- to 6-quart slow cooker, combine the beans, sausage, onion, celery, and thyme. Add the broth and stir to combine.
  - Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).
  - Twenty minutes before serving, discard the thyme stems, add the collard greens, cover, and cook until the greens are tender, 15 to 20 minutes. Add the vinegar and ½ teaspoon each salt and pepper.
  - Drizzle with the olive oil and serve with the bread sticks.


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