Preparation

In a 5- to 6-quart dutch oven or similar heavy-duty pot, heat the oil over medium-high heat. Add the sausage and cook, breaking it up, until just cooked through, about 7 minutes. Transfer to a bowl. Add the onion, carrot, and potato to the pot, lower the heat to medium, and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic and rosemary, and cook, stirring, until fragrant, about 30 seconds. Add the beans, tomatoes, and stock, bring to a simmer, and cook for 10 minutes, skimming as needed. Add the kale and reserved sausage, and simmer for 5 minutes. Season to taste with salt and pepper. Serve sprinkled with the cheese and with crusty bread, if you like.