Slow-Cooker White Bean Soup With Andouille and Collards

Slow-Cooker White Bean Soup With Andouille and Collards
****Susan's note: I made this with double the sausage, which was perfect.  Make sure you use a spicy sausage.  I also used a little less collards and more broth than called for.



Serves 6 Hands-On Time: 10min Total Time: 8hr 00m
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
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.
By Dawn Perry , Real Simple
March, 2011

Nutritional Information
Per Serving
Calories 393
Fat 8g
Sat Fat 4g
Cholesterol 28mg
Sodium 670mg
Protein 30g
Carbohydrate 51g
Sugar 4g
Fiber 14g
Iron 9mg
Calcium 212mg