Halve and peel onion. Cut halves into ¼" dice. Stem kale and coarsely chop. Drain beans in a wire-mesh strainer and rinse. Mince chives. On a separate cutting board, remove Italian sausage from casing and crumble into bite-sized pieces.

Place a medium pot over medium-high heat and add 1 tsp. olive oil. Add sausage to hot pot and cook undisturbed until browned on one side, 3-4 minutes. Then stir occasionally, breaking into small pieces with a spoon, until no pink remains, 2-3 minutes. Transfer sausage to a plate. Reserve pot; no need to wipe clean.

Return pot used to cook sausage to medium heat and add 1 tsp. olive oil. Add onion and kale to hot pot and stir occasionally until starting to soften, 2-3 minutes. Add seasoning blend, sausage, beans, demi-glace, and 1 ¾ cups water. Bring to a simmer. While soup comes to a simmer, in a mixing bowl, combine cornstarch and 2 Tbsp. water. Stir cornstarch mixture into simmering soup. Cover, and stir occasionally until thickened slightly, 7-9 minutes. While soup simmers, bake crostini.

Halve ciabatta and place on prepared baking sheet, cut-side up. Drizzle with 2 tsp. olive oil. Top evenly with chives and half the Asiago (reserve remaining for garnish). Bake in hot oven until bread is toasted and cheese is melted, 7-9 minutes.

Plate dish as pictured on front of card, serving soup with crostini, and garnishing soup with remaining Asiago. Bon appétit!