Slow-Cooker White Bean Soup With Andouille And Collards

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1 pound(s) dried white beans (such as cannellini or great Northern)

1/2 pound(s) andouille sausage links, halved lengthwise and sliced crosswise

1 large onion, chopped

2 stalk(s) celery, chopped

4 sprig(s) fresh thyme

8 cup(s) low-sodium chicken broth

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

1 tablespoon(s) red wine vinegar

Kosher salt and black pepper

Olive oil and bread sticks, for serving

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