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
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
wow..great to see a green bean casserole with ingredients that are actually found in nature! 🙂 thank you!
love,
cathy b.
I think this homemade version has to beat the pants off the one with canned mushroom soup. I mean, with portobellos and shitakes? Yes please!
I’ve only tried the “classic” green bean casserole for the first time like a month ago and I’m definitely recreating it this weekend – cream of mushroom and all! Yours, however, looks gourmet and unprocessed!
i’ve never had Green Bean casserole and want to try it so badly! I may just make the processed version to see how it tastes. Yours looks way more fabulous than I could probably ever get mine to be!
Yummmmm- well done in getting rid of the processed sections and going for the natural approach!!!! Looks delicious!
I’ve never had green bean casserole but this makes me want to try it! Yours looks really good.
home made green bean casserole! I didn’t know it was possible! 🙂 Personally I’m in the hate category… but I’d be willing to try this version 🙂
definitely looks better than the “traditional” version!!
Oooh, I am so excited about this! A friend requested green bean casserole for a small holiday party that I’m hosting, but I really, really didn’t want to make the regular version of it. This is perfect!
everything’s better homemade!
This sounds like a very useful veggie side dish come the post-Xmas dinners. I did notice recently that oriental shops also sell roasted shredded crispy onions, if you find yourself very short of time one day (they are not expensive).
Definitely the best green casserole recipe! I’ve been making Alton s recipe for years.
beantownbaker — November 24th, 2013 @ 5:51 pm
Isn’t it great?!?