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Preheat the oven to 400°F.
Combine chicken, seasoning blend, rehydrated tomatoes, parsley and salt in a large bowl and mix well.
Evenly spread the sausage mixture onto a foil-lined rimmed baking sheet and bake until cooked through, about 25 minutes.
Set aside to cool slightly and then crumble into bite-size pieces.
Meanwhile, heat a large soup pot over medium heat.
Add onion and garlic, and cook, stirring frequently until softened, about 5 to 7 minutes.
Add seasoning blend and chile flakes, and toast until fragrant, about 2 minutes.
Add beans, tomatoes, 4 cups water and broth.
Bring to a boil, then cover and simmer for 20 minutes.
Add kale and crumbled sausage mixture, and cook for another 10 minutes to heat through. Serve immediately.