White Bean Soup with Andouille and Collard Greens

It’s definitely that time of year. The bitter cold wind outside makes you crave foods that will warm you from the inside to the out. I first made this soup a couple months ago. I didn’t have time to make it in the crockpot like Erin did, so I just made it with canned beans in a large pot. Since then, I’ve played around with the recipe a few times and have come up with a soup that Hubby and I really enjoy.

I like to make a big batch on Sunday afternoon and we eat it throughout the week for lunch or a quick dinner. The andouille sausage gives a great flavor to the broth of the soup.

One Year Ago: Chicken Noodle Soup
Three Years Ago: Banana Bars with Cream Cheese Frosting
Four Years Ago: Holiday Cupcakes

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White Bean Soup with Andouille and Collard Greens

Yield: Serves 10

Ingredients:

2 Tbsp olive oil
1 large onion, chopped
1 lb celery (about 12 stalks), chopped
4 sprigs fresh thyme
12 oz andouille sausage links, halved lengthwise and sliced crosswise
8 cups low-sodium chicken broth
2 cans white beans (such as cannellini or great Northern)
1 bunch collard greens, stems discarded and leaves cut into bite-size pieces (about 8 cups)
kosher salt and black pepper
bread of your choice for serving

Directions:

In a 5 or 6-quart stock pot, heat the olive oil on medium-high heat. Add the onion, celery, and thyme. Cook until translucent, about 5 minutes.

Add the andouille sausage and cook for two more minutes. Add the chicken broth and beans. Cover and simmer for 10-15 minutes.

Check seasoning and add more salt and pepper if needed. Stir in the collard greens and cook two minutes.

Serve immediately with bread of your choice.

Recipe adapted from Erin's Food Files

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13 Responses to “Chicken Gyros”

  1. #
    1
    yumventures — July 9, 2010 at 11:55 am

    I love making a bunch of different recipes and having them come together in one awesome meal! This looks so delicious, especially with the heat we’ve been having!

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    2
    Manne — July 9, 2010 at 3:47 pm

    Next time I come over, I insist we either have these delicious looking Gyros or go to the Turkish restaurant you talked about.

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    3
    We Are Not Martha — July 9, 2010 at 5:33 pm

    Wow, I love that addiction to the stove! Your chicken gyros look super flavorful and like the perfect hot day lunch!

    Sues

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    4
    Lauren — July 9, 2010 at 6:02 pm

    I love that every aspect of this meal is homemade… yum! What is the name of the Turkish restaurant? I need to check it out :).

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    5
    Debbi Does Dinner Healthy — July 9, 2010 at 6:39 pm

    I just made something similar and they were great! LOVE the sauce! Thanks!

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    biz319 — July 9, 2010 at 8:34 pm

    Can’t wait for you to post the recipe – I am putting it on my menu for next week. 😀

    I used to make tzatziki sauce too -until my grocery store started selling it for .99 cents for a 16 ounce container – so cheap!

    Hope you have a great weekend!

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    7
    Sweet & Savory Summer — July 9, 2010 at 9:21 pm

    I love me a traditional, good, lamb gyro- but these look delicious! I might have to break out of my comfort zone 🙂

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    8
    Sweet & Savory Summer — July 9, 2010 at 9:21 pm

    I love me a traditional, good, lamb gyro- but these look delicious! I might have to break out of my comfort zone 🙂

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    9
    Julie — July 9, 2010 at 11:50 pm

    We definitely have to try these…yum!

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    10
    brettb734 — July 11, 2010 at 2:46 am

    Those look delicious, I will have to try those!

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    11
    Sheena — July 13, 2010 at 12:20 am

    Can the pita bread dough be made in advance and kept in the fridge overnight? I want to make these tomorrow for dinner but will not have time for the 90 minute and then 20 minute rise times. Any advice would be great. Thanks!

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    12
    Cara — July 13, 2010 at 1:40 pm

    welcome to the bandwagon! love Elly’s recipe!

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    13
    Jen — July 13, 2010 at 4:43 pm

    Manne – sounds like a plan

    Lauren – It’s called Brookline Family Restaurant and it’s on Washington St in Brookline Village. Definitely check it out if you’re in the area.

    Sheena – I’m not sure about freezing the pita bread dough. I’m sure it would be fine as other bread doughs can be frozen and used later. Let me know how it goes if you try it!

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