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Gather all ingredients.
Heat oil in a very large skillet over medium heat. Add onion; cook until softened, about 4 minutes. Add garlic and cook 30 seconds more.
Add beans, artichoke hearts, sun-dried tomatoes, oregano, crushed red pepper, black pepper, and salt to the skillet; stir to combine.
Pour in broth and cream; bring to a simmer and cook until lightly thickened, stirring occasionally, 5 minutes.
Add kale and reduce heat to low. Cook until kale begins to soften, stirring often, 2 to 3 minutes longer. Remove from the heat.
Sprinkle the cheese over the beans and stir; garnish with additional chopped fresh oregano.