In a medium pot, heat the 1 teaspoon of olive oil. Add the andouille and cook over moderate heat until browned, about 5 minutes. Add the beans, broth and greens and bring to a boil. Simmer for 5 minutes, then stir in the grains and cook until heated through. Serve in deep bowls, drizzled with olive oil.
The soup can be refrigerated for up to 2 days.
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