Thoroughly rinse produce and pat dry. Coarsely chop kale. Mince garlic. Peel and cut onion into a fine dice. Stem thyme and coarsely chop leaves. Rinse and drain cannellini beans.

In a medium pot over high heat, warm 1 Tbsp. olive oil. Once warm, add the onion and garlic and sauté until translucent and aromatic, about 5–6 minutes. Once cooked, add half of the white wine (this technique is called "deglazing") and simmer for another 2 minutes.

In the same pan with the garlic, onion, and white wine, add the bouillon cube and 1 cup water. Whisk together over medium heat until the bouillon cube has entirely dissolved. Once dissolved, add the drained cannellini beans.

Add the remaining white wine, chili powder to taste, canned tomatoes (with the juice from the can), thyme (reserving a pinch for garnish), and kale and bring to a boil over high heat. Once boiling, reduce the heat to low and allow to simmer for 5–10 minutes, or until ready to serve. Season to taste with salt and pepper.

Ladle the stew into shallow bowls. Top with shredded cheese and the remaining thyme.