Remove meat from casing if using sausages.
Heat olive oil in pan, add sausage, onions and garlic
Add carrots and celery, continue to cook and break down sausage into smaller pieces, depending on your liking, cook through until pink is removed.
Add spices and herbs, and cook for an additional 2-3 minutes.
Add in stock cubes and 8 cups of water, and bring to a boil
Turn head low heat and simmer for 45 min-1 hour until the stock cooks down, allowing the flavours to blend.
Add in beans and kale and cook for another 5 minutes.
Serve in large soup bowl, sprinkle fresh grated parm on top.