Today is: 10/14/2025

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Other Helpful Ideas

White Bean Soup With Andouille and Collards

Ingredients:

• 1 pound dried cannellini or great northern white beans
• 1 pound andouille sausage links, halved lengthwise and sliced crosswise
• 1 large onion, chopped
• 4 sprigs fresh thyme or teaspoon of Italian seasoning
• minced garlic
• 8 cups chicken broth
• 8 cups collard greens, stems discarded and leaves cut into bite-size pieces
• 1 TBSP red wine vinegar
• 1 teaspoon kosher salt
• ½ teaspoon pepper

Directions:

1. Soak the beans overnight.
2. In a 4- to 6-quart slow cooker, combine the beans, sausage, onion, celery, and thyme. Add the broth and stir to combine.
3. Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 4 to 5 hours.
4. Twenty minutes before serving, add the collard greens and cook 15 to 20 minutes.
5. Add the vinegar, salt and pepper.