Start by cooking the sausage and set aside reserving any residual oil. Add 2 tbsp of butter until melted then and the carrot, onion and celery and a couple pinches of course kosher salt. cook until they are soft and starting to caramelize, then add the garlic until fragrant.

Add the seasonings and allow them to bloom for a few minutes. Add the chicken stock, tomato sauce, water, bay leaves, rosemary (if using fresh rosemary and not dried) and black pepper and bring to a low simmer, cover and cook on a low simmer for 30 to 45 minutes then taste for salt.

Take 1 cup of the beans with the broth and process with a stick blender in a bowl or measuring cup until smooth and add back to the pot along with the kale. Cover and cook for about 30 minutes. After 30 minutes I’ll taste for seasoning, usually add 1 tsp sugar. Then add the beans, sausage, 1/4 cup parmesean reggiano, and cook for about 10 minutes or so uncovered.

Note:
Add the pasta to salted boiling water and cook al dente. Serve with crusty bread and additional Parmesan for the soup