Brown pancetta in large skillet over medium-high heat for 2 or 3 minutes, stirring occasionally.

Add sausage to the skillet and brown, breaking it up into small bite-sized chunks with a spatula while it cooks. Remove from heat and drain excess fat from pan. Transfer pancetta and sausage to a 5 or 6-quart slow cooker crock.

Puree one can of cannellini beans (undrained) in a blender or food processor. Drain and rinse the other can of cannellini beans and add the puree and whole beans to slow cooker crock.

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

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

Remove lid and scoop out a few tablespoons of hot soup, then mix with the half and half to temper it.

Add tempered half and half, kale, freshly grated Parmesan cheese and remaining chicken stock, if necessary to achieve the desired consistency.

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