Heat olive oil in a large thick-bottomed pot or Dutch oven over medium heat.

Add sausage, breaking it into bite-sized pieces and occasionally stirring until it is cooked through and nicely browned.

Remove with a slotted spoon and leave rendered fat in the pot.

Add the onion, garlic, and 1 teaspoon of kosher salt and black pepper —Sauté for about 4 minutes or until onions are translucent.

If using the red pepper flakes, add and sauté for 1 minute.

Add the tomato paste and continue cooking for 1-2 minutes.

Add the cabbage, stir well, and cover the pot.

Reduce heat to medium-low and sauté for 1-2 minutes.

Open the pot and stir. Cover and cook for another 1-2 minutes or until the cabbage is wilted.

Add the chicken stock, Parmesan rind(s), reserved browned sausage and drained/rinsed cannellini beans.

Season with salt if needed. Simmer covered, for 15 minutes, stirring occasionally.

Add the baby kale and cook for another 5 minutes.

Season to taste and serve with grated Parmesan.