Heat 1 tablespoon olive oil in a medium sauce pot over medium-high heat. Add sausage and saute until browned, breaking up the meat with a wooden spoon as it cooks.
Add chopped red onion and cook until softened, about 3-4 minutes. Stir in the garlic and red pepper flakes and saute for 30 seconds or until aromatic.
Add the potato, chicken stock, and cannellini beans. Cover and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes or until potatoes are cooked.
Add chopped kale and coconut milk and cook for 2 more minutes. Season with salt and pepper. Serve.
Notes
If you want a spicier soup, use spicy Italian sausage.