How to Make It
Place dried beans in a large bowl, and cover with 3 to 4 inches of water. Soak beans 8 hours or overnight. Drain and place in a 6-quart slow cooker.
Heat a large nonstick skillet over medium-high. Add sausage slices; cook until lightly browned, about 6 minutes. Using tongs, add sausage to slow cooker. Add onion and garlic to skillet; cook over medium-high, stirring often, until onions are slightly softened, 4 to 5 minutes. Transfer to slow cooker.
Add chicken stock, carrots, celery, corn, salt, and pepper to slow cooker; stir to combine. Cover and cook on HIGH until beans are tender, about 6 hours. Stir in collard greens and pasta; cover and cook until collards and pasta are tender, about 30 minutes. Serve immediately.