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White Bean Soup With Andouille & Collard Greens

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Photo: Fine Cooking


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Ingredients for 4 servings

4 cups reduced-sodium chicken broth

Table salt and freshly ground black pepper to taste

12 oz. andouille or chorizo sausage, diced

1 cup chopped yellow onion

1 Tbs. olive oil

1 Tbs. sherry vinegar or red wine vinegar

1 bunch fresh collard greens, washed well, tough stems removed, and chopped, or two 10-oz. packages frozen chopped collard greens, thawed

Two 15-oz. cans cannellini or other white beans, drained

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