Slow-Cooker White Bean Soup with Andouille and Collards Recipe | Say Mmm

Ingredients

• 1 pound dried white beans (such as cannellini or great Northern)
• 1/2 pound andouille sausage links, halved lengthwise and sliced crosswise
• 1 large onion, chopped
• 2 stalks celery, chopped
• 4 sprigs fresh thyme
• 8 cups low-sodium chicken broth
• 1 bunch collard greens, stems discarded and leaves cut into bite-size pieces (about 8 cups)
• 1 tablespoon red wine vinegar
• kosher salt and black pepper
• olive oil and bread sticks, for serving