Preheat the oven to 425 degrees F (220 degrees C).
Heat the Extra-Virgin Olive Oil (1 tablespoon) over medium-high heat in a medium, heavy pot or Dutch oven. Add the Sweet Italian Sausage (1 pound) and cook for 10 minutes, turning occasionally to brown them evenly.
Transfer to a sheet pan and roast for 10-15 minutes, depending of the size of the sausages, until cooked through and no longer pink inside. Set aside.
Meanwhile, drain any excess fat from the pot, leaving only a thin coating of oil on the bottom. (Or, if the pot looks dry, add a splash of olive oil.) Add the Vidalia Onion (1) and Garlic (3 clove) and cook over medium-low heat for 10 minutes, until the onions are browned and translucent.
Add the Dry White Wine (1/2 cup) and cook until reduced by half. Add the Canned Cannellini White Kidney Beans (30 ounce), Tuscan Kale (3 cup), Canned Crushed Tomatoes (1 cup), Low-Sodium Chicken Stock (1 1/2 cup), Fresh Rosemary (1 sprig), and Kosher Salt (1 teaspoon) and bring to a boil. Lower the heat and cook at a full simmer for 35 minutes, stirring occasionally.
Discard the rosemary sprig and any large pieces of garlic. Using the back of a wooden spoon, press of some of the beans against the side of the pot to lightly mash them. Do this about 4 or 5 times until the sauce has thickened slightly.
Add Kosher Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon), stir to combine, and then place the cooked sausages on top of the beans. Simmer for 3 more minutes, until the sausages are warmed through.
To serve, spoon some of the beans into the bottom of a shallow bowl or deep plate. Top with a sausage and sprinkle with Parmesan Cheese (to taste). Serve hot with Rustic Bread (to taste) on the side.