Prepare the sausage 24 hours in advance. Place the chicken in the food processor and pulse until minced, but do not puree. Add the basil, dry milk, granulated garlic, granulated onion, paprika, red pepper flakes, kosher salt, and black pepper then pulse 3-4 more times until combined. Place the mix into the bowl of the stand mixer and place in the freezer for 20 minutes. After that time attach the bowl to the mixer and add the wine, mix on low for 2 minutes. Oil a cutting board and roll the mixture into 6 sausage links. Place in container, cover and refrigerate for 24 hours.
Preheat the oven to 350 degrees F, pour 1/4 cup water into the bottom of a baking dish and add the sausages. Cover and cook for 30 minutes or until they reach 165 degrees F internal temperature. Allow to cool and then slice into 1/2-inch slices and set aside.
Make the soup: In a Dutch oven heat the olive oil over medium-high heat, add the onions and garlic and sweat the vegetables until the onions are translucent and the garlic is aromatic.
Add the greens and saute for 4 to 5 minutes until wilted.
Add the tomatoes, chicken broth, the cannellini beans with their liquid, and the salt and pepper and bring to a boil. Reduce the heat to medium-low and simmer for 25 minutes.
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