In a large pot or Dutch oven, heat the olive oil over medium high. At the onion and garlic, season with salt, and cook, stirring occasionally, until softened, 3 to 5 minutes. And the tomato paste, vodka and red pepper flakes. Cook, stirring, until the tomato paste is a shade darker and starts to stick to the bottom of the pot, 2 to 3 minutes.

Add two cups of water, the beans and the kale, season with salt and spring to a simmer. Reduce heat to maintain a simmer, cover, and cook until the liquid is flavorful and the kale is tender, 7 to 10 minutes

Remove from the heat and stir in the heavy cream. Taste if it needs more salt, stir in some grated Parmesan. Serve with more Parmesan on top.