In a large pot, heat olive oil over medium heat. Add diced onion, carrot, and celery, and sauté until softened, about 5 minutes.

Add minced garlic and Italian sausage to the pot. Cook until the sausage is browned, breaking it up with a wooden spoon, about 5-7 minutes.

Pour in the chicken broth and add the cannellini beans, thyme, oregano, and bay leaf. Bring to a boil.

Reduce heat and let simmer for 15 minutes, allowing flavors to meld.

Stir in the chopped kale and cook for an additional 5 minutes until the kale is wilted.

Season with salt and pepper to taste. Remove bay leaf before serving.

Ladle the soup into bowls and garnish with grated parmesan cheese and chopped parsley.