Cube your pancetta. Brown the pancetta in a large skillet over medium-high heat for 2-3 minutes, stirring occasionally. Once the pancetta has rendered down and become crisp, add sausage to the same skillet and brown, breaking it up into small bite-sized chunks.

Remove pancetta and sausage from heat and transfer to 6-quart slow cooker crockpot.

Puree one can of cannellini beans (along with water, if desired) in a blender or food processor. Drain and rinse another can of beans and add whole beans and pureed beans into the slow cooker.

Chop onions and mince the garlic finely. Peel Russet potatoes and slice into small even cubes.

Add 6 cups of chicken stock, red pepper flakes, onion, garlic, potatoes, and Parmesan cheese rind to crockpot and stir to combine. Season with salt and pepper to taste.

Cover and cook on high for 3-4 hours or on low for 6-7 hours.

Chop kale finely. Set aside.

Freshly grate Parmesan cheese. Set aside.

Remove lid after cooking and add tempered half and half, kale, and Parmesan cheese. If you wish to make the soup thinner, add more chicken stock until the soup reaches the desired consistency.

Stir to combine and cook for 5-10 minutes to allow kale to soften.

Remove Parmesan rind and serve immediately.