Directions

1. Chop onion, carrots, and celery in about 1/2-inch dice. Mince garlic. Slice chicken sausages about 1/2 inch thick.
2. Heat oil in a Dutch oven over medium-high heat. Add sausages and cook, turning once, until browned, 4-5 minutes total. Transfer sausages to a plate.
3. Add the onion, carrots, celery, and garlic to the pan drippings and cook, stirring often, until onions begin to soften, about 5 minutes. Stir in kale, red pepper flakes, chicken broth, vinegar, and brown sugar. Bring to a boil over high heat, then stir in sausages and beans, and return to a boil.
4. Cover pan, reduce heat to low, and simmer until carrots are tender and flavors are blended, about 8 minutes. Season with salt and pepper.
5. Ladle soup into bowls and top each with Parmesan.