In a large stock pot, heat the olive oil over medium heat. Add the garlic, onion, and fennel. Cook for 6-8 minutes until tender. Add the rosemary, thyme, and cannellini beans. Stir to coat and season with sea salt and black pepper. Add the chicken stock and bring to a boil. Reduce the heat, add the kale, and cook for 10 minutes or until the kale has wilted. Add the rice and cook for 5 minutes more. Taste and season with salt and pepper as needed.
Ladle the soup into individual bowls and top with some freshly grated Parmigiano Reggiano and a drizzle of extra virgin olive oil.