Tuscan Stew

Ingredients

• 3 slices smoked and cured bacon, halved lengthwise and then cut crosswise into 1/4-inch slices (3/4 cup)
• 3 tablespoons extra-virgin olive oil, divided, plus more for drizzling
• 2 large yellow onions, peeled and diced small (3 cups)
• 1/2 pound fresh hot Italian sausage (pork or turkey), removed from casing, approximately 2 to 3 links
• 7 medium carrots, peeled and chopped roughly (3 1/2 cups)
• 1 medium fennel bulb, diced small (2 cups)
• 1/4 teaspoon crushed red chili pepper (chili flakes), or to taste
• Freshly ground black pepper to taste
• 1 tablespoon tomato paste
• 7 large garlic cloves, peeled and chopped roughly (2 tablespoons plus 1 teaspoon)
• 1 (28-ounce) can diced tomatoes, undrained, fire-roasted, if possible
• 4 cups chicken stock
• 1 (16-ounce) can white beans (great northern beans), drained and rinsed
• Kosher salt, to taste
• 1 bunch cavolo nero kale (also called dinosaur kale or black kale) or curly kale, leaves stripped and thick stems discarded, rinsed and chopped finely (5 packed cups)
• Homemade Crostini (toasted, sliced baguette seasoned with salt, pepper, and a drizzle of olive oil)
• Parmigiano-Reggiano cheese, not pre-grated, for serving