Heat olive oil in a large 6-quart enameled Dutch oven or heavy soup pot over medium heat.

Add the halal Italian sausage, breaking it up with a wooden spoon into bite-sized crumbles. Cook for 6 to 8 minutes until nicely browned and caramelized around the edges. Transfer to a paper towel-lined plate, leaving 1 to 2 tablespoons of flavorful drippings in the pot.

Add the diced onion, carrots, and celery to the pot. Cook over medium heat for 5 minutes until vegetables begin to soften and onions turn translucent.

Stir in the minced garlic, Italian seasoning, and red pepper flakes. Cook for 60 seconds until fragrant, scraping up any browned flavorful bits from the bottom of the pot.

Pour in the chicken bone broth, scraping the pot bottom clean. Add the rinsed cannellini beans, parmesan rind, fresh rosemary sprig, fresh thyme sprigs, salt, and black pepper. Return the browned sausage to the pot.

Chef Trick: Use a potato masher or fork to lightly crush about ½ cup of the beans against the side of the pot to naturally thicken the broth!

Bring the soup to a lively simmer, then reduce heat to medium-low, cover partially with a lid, and simmer gently for 15 minutes to allow all flavors to meld beautifully.

Discard the parmesan rind and herb stems (rosemary and thyme).

Stir in the chopped Tuscan lacinato kale ribbons. Simmer uncovered for 3 to 4 minutes until the kale is tender and vibrant dark green.

Remove from heat. Stir in the heavy cream, freshly grated Parmigiano-Reggiano cheese, and fresh lemon juice until silky and glossy. Taste and adjust seasoning with extra salt or black pepper as desired.

Ladle hot soup into warm shallow bowls. Garnish with freshly shaved parmesan, a crack of black pepper, and a drizzle of extra virgin olive oil. Serve immediately with warm crusty artisan sourdough bread!