Add beans to a large saucepan and cover with 6 cups cold water. Place in the refrigerator, uncovered for a minimum of 4 hours or overnight.

Drain beans and return to the saucepan. Add the chicken broth and bay leaves. Bring to a boil and reduce to a simmer. Cook beans at a simmer until al dente, stirring occasionally (cooking time can vary greatly, taste as you go and add more liquid as needed).

While beans are cooking, heat a large frying pan over high heat. Add olive oil and swirl the oil to cover the bottom of pan. Add sausage to the pan, breaking it into small chunks. Cook until the sausage is browned and cooked throughout. Remove sausage from the pan with a slotted spoon so as to keep the remaining oil in the pan.

Add the onion and garlic to the frying pan with the oil and cook until soft. Add white wine and cook until the wine is almost dissolved.

Combine the cooked sausage and the onion mixture with the cooked beans in the saucepan. Add red pepper flakes, thyme and kale. Return the pot to a simmer and cook for 10 to 15 minutes until the kale is wilted. Remove the bay leaves and the stems from the thyme before serving. Season with kosher salt.

Recipe courtesy of Chef Jen Anderson, Windsor; and the Summer Chef Series sponsored by Devoured and Phoenix Public Market.