In a heavy bottomed pan, heat olive oil over medium-high heat.
Add celery, carrots, onions, and garlic to pan and sauté until tender.
Add crumbled bulk pork sausage to skillet and cook until no longer pink inside.
Carefully drain excess fat from the pan before adding chicken or vegetable stock.
Bring to a boil, and then reduce heat to medium-low.
Add oregano, rosemary and crushed red pepper flakes.
Add whole and pureed white beans to the pan.
Cover and simmer for 20-25 minutes, stirring occasionally.
Add kale and simmer another 15-20 minutes.
If soup is too thick, add more stock to thin. If it is too thin, continue cooking until desired consistency is reached.
Garnish with chopped fresh parsley, shaved Parmesan cheese and serve with crusty Italian bread.