Warm the olive oil in a heavy-bottomed Dutch oven over medium heat. Add the diced onion and sauté until translucent and tender.

Stir in the minced garlic, sun-dried tomatoes, Italian herbs, and red pepper flakes. Sauté until aromatic.

Pour in the vegetable broth and add the drained cannellini beans. Bring to a gentle simmer and mash a small portion of the beans against the pot side to naturally thicken the base.

Fold in the chopped kale leaves and simmer until tender and bright green.

Reduce heat to low. Pour in the heavy cream and stir in the grated Parmigiano-Reggiano until smoothly emulsified. Season with salt and freshly cracked black pepper.