Saturday, March 12, 2011

White Bean Soup With Andouille and Collards

HERE is the recipe on the Real Simple site.

My husband really liked this soup.

Serves 6
Hands-on Time: 10m
Total Time: 8hr 00m


* 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) (We put in some kale too)
* 1 tablespoon red wine vinegar
* kosher salt and black pepper
* olive oil and bread sticks, for serving


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 (this will shorten total cooking time). (I would say cook it the full 8 hours so the beans are really done. Ours were a done but a little tough after 4 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. Add the vinegar and ½ teaspoon each salt and pepper.

4. Drizzle with the olive oil and serve with the bread sticks.

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