Cut the slices of bacon into smaller pieces and the pork sausage in bite-sized pieces. Fry them together with olive oil in the pan until crispy. Remove from the pan but reserve the pan.
Chop the onion and fry in the same pan. After a few minutes, add the crushed garlic.
Add the chicken stock. Cut the potatoes and fennel into pieces and the courgette into slices. Add everything to the chicken stock and leave to simmer until the potatoes are cooked.
Mix the sausage and bacon through the chicken soup, together with the cream, kale, white beans and grated Parmesan. Simmer until the kale has shrunk. Serve with wholemeal bread.
