Heat the olive oil in a Dutch oven over medium-high heat. Add the sausage and cook until browned, breaking up the meat with the tip of your wooden spoon as you go (about 10 minutes). Transfer the sausage meat to a plate and loosely cover; set aside on the counter.

Turn the heat down to medium and add the onion, leek, and celery to the pot. Add a light sprinkling of salt, sauté for 5 minutes or so, stirring frequently, until veggies are soft and the onion is translucent. Add the garlic and sauté until fragrant (about 1 minute).

Add the wine and let it reduce by half (about 2 minutes). While deglazing, scrape the bottom of the pot with your wooden spoon to get all the flavorful brown bits.

Add 1 cup of the cup of the chicken stock and continue to deglaze the pot by scraping the bottom with your wooden spoon.

Add the remaining chicken stock, red chili flakes, smoked paprika, salt, pepper, and beef bouillon. Turn the heat up to high, give everything a good stir, and bring to a boil.

Add the beans and lower heat to medium; simmer for 10 minutes.

Turn down the heat to medium-low and stir in cream, sausage, and kale. Cook on a low simmer until the kale is cooked through (about 3 minutes).

Serve with freshly grated or shaved Parmigiano-Reggiano and homemade croutons or crostini. Garnish with a sprinkle of Aleppo pepper.