White Bean & Andouille Soup |
Prep Time: 10 min
Cook Time: 4 1/4 - 8 hrs
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Comments: Magazine Page 'March 2011
Realsimple.com' in corner.
on the recipe it had '1 bunch collard
greens, stems discarded and leaves cut
into bite sized pieces' CROSSED OUT
and next to it said 'add 1 bunch
spinach' I wasn't sure if you wanted the
spinach 'leaves cut into bite-sized
pieces'. |
Yield:6
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INGREDIENTS: |
| 1 lb |
dried white beans (such as cannellini or great Northern) |
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| 1/2 lb |
andouille sausage links, halved lengthwise and sliced crosswise |
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| 1 |
large onion, chopped |
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| 2 |
celery stalks, chopped |
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| 2 |
sprigs fresh thyme |
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| 8 cups |
low-sodium chicken broth |
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| 1 bunch |
spinach |
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| 1 tbsp |
red wine vinegar |
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Kosher salt and black pepper |
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olive oil, for serving |
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bread sticks, for serving |
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| DIRECTIONS: |
- In a 4-6 qt 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 7-8 hours or oh high for 4-5 hours.
- Twenty minutes before serving, discard the thyme stems, add the spinach, cover, and cook for 15-20 minutes. Add the vinegar and 1/2 tsp each salt and pepper.
- Drizzle with the olive oil and serve with the bread sticks.
|
www.CookingWithRenaLee.com |
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