Brown the sausage

• Heat a pot and brown the mild Italian sausage, breaking it up.
• Add the thinly sliced leek and cook it down.

Add the vegetables

• Add the carrots, celery, onion and garlic.
• Cook until the vegetables start to soften.

Build the aromatics

• Add the rosemary and thyme.
• Stir in the tomato paste and cook it down.
• Season with garlic powder, onion powder, oregano, red pepper flakes and the bay leaf, then stir.

Add broth and beans

• Pour in the chicken broth.
• Add the beans that soaked overnight and stir.
• Bring to a simmer.

Simmer the soup

• Let the soup simmer gently, stirring occasionally, until the beans are tender.
• Add more liquid if it reduces too much.

Add the kale

• Stir in the shredded Tuscan kale.
• Let it cook down a bit.
• Add a Parmesan rind if you have one and let the soup keep simmering.

Serve

• Ladle into bowls.
• Top with parsley, lemon zest, red pepper flakes or chili crisp, and grated Parmesan.