Heat oil in a large stock pot. Chop onion and celery.
Sauté onion and celery until a bit soft.
Add salt, ground black pepper, and Aleppo pepper. Stir and cook 3 more minutes.
Add chicken stock and bring to a boil. Then turn the heat down to a simmer.
Meanwhile, brown the fennel sausage in a separate pan. Then add to the simmering stock pot. Continue to simmer uncovered for 30 minutes.
Chop the kale then add to the pot. Cook 5 more minutes.
Add the beans. Then turn off the heat and add the cream.
Top with a bit of grated parmesanand rosemary crackers. Serve immediately though its often even better the next day.
Replace the cream with a half cup of nutritional yeast if dairy is an issue (or add it for extra flavor). Other topping ideas: scallions, fried garlic, goldfish crackers, kimchi, bean sprouts.