Bow Ties With Sausage, Beans, and Kale

The pasta, not the popular men's accessory, but feel free to make the substitution, and by all means let me know how it goes.  This is largely Jeanne Kelley's recipe from http://www.cookinglight.com/, but I made a few edits.  Among other things, her recipe called for canned cannellini beans.  I'm sure that would work just fine, if I weren't a huge snob.

1 cup dried cannellini beans
1/2 lb bow tie pasta
2 tbsp olive oil
2 onions, chopped (I use yellow onions, because they are cheap)
1/2 lb hot Italian sausage (about 3 links), cut into bite-sized pieces
1/3 cup julienned sundried tomatoes
6 garlic cloves, minced or pressed
1 cup chicken broth
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp red pepper flakes (or half of one of Papa's little red chilis)
1 bunch kale

Soak the beans for at least four hours--I never remember to soak them overnight, but four hours will do it.  Start water for the pasta and for the beans.  Both need to cook for about fifteen minutes.  If you time it just right, everything comes together at the end.

Heat the olive oil in an electric skillet.  Add the onion, and cook until it starts to soften just a little bit.  Add the sausage and sun dried tomatoes, and cook until the sausage is browned on all sides.  Add the garlic and cook for one minute more, then add the chicken broth, basil, oregano, and red pepper flakes.  Add the kale, stir until it wilts in, and then cover and simmer for five more minutes, or until the kale is soft enough to eat.  Add the pasta and beans and you're good to go.