My partner tasted it and quickly came over to get the recipe from me.

8 ounces Italian sausage, browned and crumbled (optional)

Directions

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Pour in the chicken broth and bring the mixture to a gentle boil.
Reduce the heat and add the heavy cream, stirring until well combined.
Add the grated parmesan cheese gradually, stirring continuously until the cheese is melted and the soup has thickened slightly.
Stir in the chopped kale and cannellini beans. Let the soup simmer for about 10 minutes until the kale is tender.
Season with dried oregano, red pepper flakes, salt, and black pepper to taste. If using, add the browned sausage at this stage and let it simmer for a few more minutes to blend the flavors.
Ladle the soup into bowls and garnish with a sprinkle of extra parmesan cheese if desired. Serve hot.

Variations & Tips
For a vegetarian version, simply omit the sausage and use vegetable broth instead of chicken broth. If you prefer a lighter soup, substitute half-and-half for the heavy cream. For an added depth of flavor, consider adding a splash of white wine when cooking the onions. And don’t be afraid to experiment with other leafy greens like spinach or Swiss chard to replace the Tuscan kale.