For all of you “foodies” out there who love soup, I have just the recipe for you! This recipe is from the March issue of Real Simple...
I made this recipe last week and it was a hit with everyone! It is spicy and DELISH. All the ingredients are easy to find and the time it takes put it together is roughly 10 minutes…a quick and easy recipe that can be put into your Crock Pot to simmer for 7 to 8 hours on low or 4-5 hours on high. Serve with some crusty French boule bread and voila “soup”. Ooh la-la as Fifi would say! Here is a list of the ingredients:
1 pound of dried white beans (such as cannellini or great Northern)
½ pound of Andouille sausage links, halved lengthwise and sliced crosswise (I like more meat in my soup so I added l ½ pounds)
l large onion, chopped
2 stalks celery, chopped
4 sprigs fresh thyme
8 cups low-sodium chicken broth
1 bunch of collard greens or Swiss chard (Swiss chard adds a more milder taste) stems discarded and leaves cut into bite-size pieces (about 8 cups)
1 tablespoon red wine vinegar
Kosher salt and black pepper
In a 4-6 quart slow cooker, combine the beans, sausage, onion, celery, and thyme. Add the broth and stir to combine.
Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 4 to 5.
Twenty minutes before serving, discard the thyme stems, add the greens, cover and cook until the greens are tender, 15 or 20 minutes. Add the vinegar and ½ teaspoon of salt and pepper.
I love this recipe not only is it “real simple” its “real good”.
Bon appétit!
Kris
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