Sausage, White Bean, Kale Soup with Mixed Greens Salad with Lemon Vinaigrette

Serves 4

Ingredients

12 oz Italian sausage (ground, mild or hot)

1 tablespoon olive oil (if needed)

1 small yellow onion, diced

1 medium carrot, sliced

1 celery stalk, sliced

3 cloves garlic, minced

¾ teaspoon dried oregano

½ teaspoon dried thyme

⅛–¼ teaspoon red pepper flakes (optional)

1½ cups Wild Wonders gourmet tomatoes, halved
(use a mix of red, yellow, and brown for depth)

1 can (15 oz) white beans, drained and rinsed

4 cups low-sodium chicken broth

1 small Parmesan rind (optional but highly recommended)

3 cups chopped kale, stems removed

Salt & freshly cracked black pepper

1–2 teaspoons fresh lemon juice or red wine vinegar (finish)

Instructions (Tomato-Forward, Balanced Method)

Brown the sausage
In a Dutch oven over medium heat, brown the ground sausage until fully cooked and lightly caramelized.
Remove and set aside, leaving drippings.

Build the base
Add olive oil if needed. Sauté onion, carrot, and celery 5–6 minutes until soft.
Add garlic, oregano, thyme, and red pepper flakes. Stir 30 seconds.

Add the tomatoes (this matters)
Stir in the halved Wild Wonders tomatoes.
Cook 3–4 minutes, just until they soften and release juices—but do not let them collapse.
This preserves their brightness.

Simmer
Add broth, beans, Parmesan rind, and sausage.
Bring to a gentle boil, then simmer uncovered 15–20 minutes.

Finish with kale
Stir in kale and cook 5 minutes until tender but vibrant.

Season & sharpen
Remove Parmesan rind. Season with salt and pepper.
Finish with lemon juice or red wine vinegar to bring everything into focus.

Mixed Greens Salad with Lemon Vinaigrette

Serves: 4

Time: 10 minutes

Ingredients

5–6 cups mixed greens (spring mix, baby arugula, baby spinach—fresh and tender)

¼ cup thinly sliced red onion (optional but adds backbone)

¼ cup shaved Parmesan or Pecorino (optional, but highly recommended)

Freshly cracked black pepper, to taste

Lemon Vinaigrette

¼ cup extra-virgin olive oil

2 tablespoons fresh lemon juice (no shortcuts—fresh only)

1 teaspoon Dijon mustard

1 small clove garlic, finely minced (or ½ tsp garlic paste)

½ teaspoon honey or maple syrup (just enough to round the edges)

½ teaspoon kosher salt

¼ teaspoon black pepper

Instructions

Make the vinaigrette
In a small bowl or jar, whisk together lemon juice, Dijon, garlic, honey, salt, and pepper.
Slowly drizzle in olive oil while whisking until emulsified. Taste. Adjust salt or lemon if needed.

Assemble the salad
Place mixed greens in a large bowl. Add red onion if using.

Dress lightly
Drizzle just enough vinaigrette to coat—this is a salad, not a swimming pool. Toss gently.

Finish strong
Top with shaved cheese and a few cracks of black pepper right before serving.

Optional Upgrades (Choose One, Don’t Get Greedy)

Toasted pine nuts or sliced almonds for texture

Lemon zest for extra brightness

Thinly sliced radish for crunch

A splash of balsamic after plating for drama

🥂 Sparkling Lemon-Herb “Table Wine” Mocktail

(Non-Alcoholic)

Serves: 2 (easily scalable)

Ingredients

1 cup chilled non-alcoholic sparkling white wine
(or plain sparkling water for a purist pour)

¼ cup chilled white grape juice (no sugar bombs—keep it dry)

1½ tablespoons fresh lemon juice

1 teaspoon honey or simple syrup (optional—just to round the edges)

1 small sprig fresh rosemary or thyme

Lemon peel or twist (not a wedge—this isn’t a soda)

Ice (optional; wine-style is better without)

Infuse gently
In a small glass or jar, lightly bruise the rosemary or thyme sprig with the back of a spoon.
Add lemon juice and honey (if using). Let sit 2–3 minutes—this is restraint, not steeping tea.

Build the drink
Strain out the herb. Pour mixture into a chilled wine glass.

Top & finish
Add white grape juice, then slowly top with sparkling wine or water.
Stir once—just enough to introduce everyone.

Garnish with intention
Express a lemon peel over the glass, drop it in, and add a fresh herb sprig if you’re feeling generous.

Alcoholic Option

For those who prefer wine, a crisp, dry white is the way to go:

Pinot Grigio

Sauvignon Blanc

Vermentino

Serve well chilled. The acidity cuts through the soup’s richness and complements the lemon vinaigrette and Parmesan beautifully.