Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced sausage and cook for about 4-5 minutes until browned and crispy. Transfer to a plate and set aside.

Lower the heat slightly, add more olive oil if needed, then add the minced garlic. Sauté for 30 seconds until fragrant. Incorporate two-thirds of the drained white beans and 1 cup of chicken stock. Season with salt, black pepper, and thyme. Bring to a gentle simmer.

Mash the remaining white beans in a bowl until paste-like. Add them to the skillet after the mixture has simmered for 2-3 minutes. Stir well and heat through for an additional 2-3 minutes.

Add the torn kale to the skillet and cook for 2 minutes until it wilts but stays vibrant green.

Stir in ½ cup of grated Parmesan and the juice of half a lemon. Adjust creaminess with reserved chicken stock if needed. Serve hot with extra Parmesan and a sprinkle of red pepper flakes, enjoying with crusty bread.