White Bean Soup With Andouille and Collards

A tasty, nutritious soup that freezes well. I found the recipe in a magazine but no longer remember which one. I always use already prepared collards, either frozen or fresh. Add the salt and pepper at the end of cooking, so the beans don't get tough.

• Ready In: 4 hrs 10 mins
• Serves: 6

Ingredients

• 1  lb dried white bean (cannellini or great northern)
• 1⁄2 lb andouille sausage, 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
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
•  olive oil (optional)

Directions

1. In a 4 to 6 quart slow cooker, combine the beans, sausage, onion, celery, and thyme. Add the broth and stir to combine.
2. Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 4 to 5 hours.
3. Twenty minutes before serving, discard the thyme stems, add the collard greens, cover, and cook until the greens are tender, 15 to 20 minutes. (If you are using frozen, you'll have to cook longer). Add the vinegar and 1/2 teaspoon each salt and pepper.
4. Drizzle with the olive oil and serve with bread sticks.