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Slow Cooker White Bean Soup With Sausage And Collard Greens

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 pound dried beans (such as cannellini or great Northern), picked through for stones or debris, soaked* for at least 6 hours in cold water and drained

½ pound andouille sausage links, halved lengthwise and sliced crosswise (I used a 12-ounce package of Applegate Farms chicken apple sausage)

1 large onion, chopped

2 stalks celery, chopped

4 sprigs fresh thyme

8 cups low-sodium or unsalted chicken or vegetable broth, preferably homemade

1 bunch collard greens, stems discarded and leaves cut into-bite-size pieces (about 8 cups)

1 Tablespoon apple cider vinegar or red wine vinegar

sea salt and black pepper to taste (salt will vary based on what stock or sausage you use)

unrefined olive oil for drizzling (optional)

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