Deb suggested this recipe as something we should try. She found it in the March 2011 Real Simple magazine.
I wasn’t sure that we could find the andouille sausage (a Cajun smoked sausage) and collard greens in our area but it looked interesting so thought we would give it a try.
I couldn’t find the andouille easily, so I checked on line for possible substitutes. One suggestion was hot Italian sausage, so that’s what I used.
Surprising to me, but the collard greens were not difficult to find. We had the soup tonight and it was excellent — certainly something we would have again.
Update: The soup was excellent for lunch the next day too. I drizzled my soup with hot sauce, instead of olive oil, and it was great! You can see the picture below the recipe.
White Bean Soup with Andouille and Collards
- 1 pound dried white beans (such as cannellini or great northern (we used great northern))
- 1/2 pound andouille sausage links halved lengthwise and slice crosswise ( we used hot Italian sausage)
- 1 large onion, chopped
- 2 stalks celery, chopped
- 4 sprigs of fresh thyme (We used dried thyme about 1.2 tsp. )
- 8 cups low sodium chicken broth
- 1 bunch collard greens, stems discarded and leaves cut into bite size pieces
- 1 tbsp. red wine vinegar
- 1/2 tsp. kosher salt and black pepper
- olive oil and bread sticks for serving
- 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 beans are tender on low 7 to 8 hours, or on high for 4 to 5 hours.
- Twenty minutes before serving, discard thyme stems, add collard greens
- Cover and cook until greens are tender, 15 to 20 minutes
- Add vinegar and salt and pepper
- Drizzle with olive oil and serve with bread sticks.