In a large stock pot, cook the Italian sausage. Use a wooden spoon to break up the sausage into bite size pieces. Once the sausage is halfway browned (about 5 minutes on medium heat) add in the onion, celery, carrots, and minced garlic. Cook with lid on, stirring occasionally for 5 minutes on medium heat.

Then add in 1 cup of beef broth and the shredded kale. Mix well and cook with lid on for an additional 5 minutes. Then add in the Italian seasoning, salt, pepper, and the rest of the beef broth. Bring to a boil and add in the diced tomatoes and elbow macaroni. Reduce heat to medium and cook for 10 minutes.

Once the pasta is al-dente add the rinsed and drained cannellini beans. Simmer for 5 additional minutes. Laddle soup into bowls and top with grated Parmesan cheese.