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. 
These look great – I did a pumpkin lasagna a while ago and loved it so I know these have to be amazing!
Pam @ From Apples to Zucchini
the rolls are so cute!!! they look delicious!
I have been bookmarking all of your butternut squash recipes, but this one is going to the top of the list! The goat cheese is the perfect flavor accompaniment.
Yay! Another recipe to add to my to-make list. It’s great that you can freeze this because my fiance doesn’t like butternut squash. I can make the whole thing for myself and take it for lunches!
So delicious! I’m loving this week long butternut squash event…so many tasty recipes!
Awesome and delicious-looking idea! I love lasagna that’s different from the typical and butternut squash is perfect!
Sues
I’ve never though of squash rolled up in lasagna noodles–love the idea!!
Delicious use of the squash. I love this lasagna rolls.
I like lasagna rolls too – so much more fun than a traditional lasagna. I like the simplicity of this recipe too. Sounds delicious. I’d love to see you improve Martha’s butternut mac and cheese!!
These lasagna rolls look ADORABLE! I love the idea of a freezer meal party!
what a fabulous idea for freezer meals! and these sound DELISH 🙂
I made these again a few weeks ago – I almost forgot how delicious they are! I love that you subbed in the Greek yogurt and goat cheese, mmm 🙂
I’m making a meatless alternative with a spinach bechamel sauce… Although I do love bacon…
beantownbaker — January 27th, 2013 @ 4:08 pm
That sounds delicious. Let me know how it turns out!
Do you have any idea of the calorie count in these? They look phenomenal!
beantownbaker — November 7th, 2013 @ 7:31 pm
Sorry I don’t calculate nutritional information for my recipes. There are some online tools that you can use to do so yourself if you’re interested.