Heat the Olive Oil (2 tablespoon) in a 6-quart saucepot over medium-high heat. Remove the casing and slice the Italian-Style Chicken Sausage (0.5 pound) and cook until well browned, stirring often to separate meat. Pour off any fat.
Dice the Onion (1) and add it to the saucepot and cook for 3 minutes, stirring occasionally.
Add the Dry White Wine (1/2 cup) to the saucepot and heat to a boil, stirring to scrape up the browned bits from the bottom of the saucepot. Cook for 2 minutes.
Pour in the Swanson® Tuscan Chicken Flavor Infused Broth (4 cup) and stir. Heat to a boil, and then reduce the heat to medium-low.
Cut the Kale (3 cup) into thin strips and rinse and drain the Canned Cannellini White Kidney Beans (15 ounce). Add both to the pot.
Cover and cook for 10 minutes or until the kale is tender, stirring occasionally.
Serve in soup bowl and garnish with fresh Fresh Parsley (2 tablespoon) and Parmesan Cheese (2 tablespoon), if desired.