Rinse and pick through beans, removing any debris. Place beans in a large pot and cover with 2 inches of water, soaking overnight or around 12 hours.
Heat olive oil in a large soup pot over medium high heat and brown the Milton’s Local bacon sausage on all sides for 5 minutes. Add the onions, carrots and cloves of garlic, then turn the heat down to medium. Sauté until onions become soft, about 58 minutes. Add the wine and bring to a boil, scraping the bottom of the pan to remove any brown bits that may have become stuck to the base. Once wine is reduced by half add the chicken broth, bay leaves, chiles de arbol, sprig of thyme diced tomatoes and optional parmesan cheese rind.
Bring to a boil. Reduce heat to a simmer and cover cooking for 1 ½ to 2 hours adding water to just cover the beans if the liquid gets too low. Taste beans at the 1 ½ hour point for doneness. A slow and steady simmer will help cook the beans. Remove the soup from the heat. Remove and discard the bay leaves, sprig of thyme and parmesan rind. Stir in kale or arugula and season with salt and pepper. Pass the soup with lemon wedges for spritzing.