Slow-Cooker White Bean Soup With Andouille And Collards

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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

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