In a large bottomed pot on medium high heat, add Olive Oil, allow to get hot. Add Onions, and Chili, lightly season with Salt, Pepper, and Garlic Plus. Saute for 5 minutes. Add Celery, saute for 4 minutes. Add Carrot, saute for 4 minutes. Add Fennel, saute for 3 minutes. Add Sausage, saute for 5 minutes, break up Sausage until fine pieces. Make a well in centre of pot, add a little Olive Oil, if required. Add Garlic, saute for 30 seconds. Deglaze pot with Wine.

Add Chicken Stock, Pepper, Oregano, Bay Leaves. Mix well, then add Cabbage. Bring Stew to a simmer, then reduce heat to medium-low and simmer for 30 minutes. Add Beans, simmer until tender, (30 minutes). Add Salt and continue to simmer until beans are tender, about 30 more minutes. Taste Beans to be certain they are perfectly cooked.

Smash about 1/4 of the beans with a potato masher to give the stew a creamy texture if desired. Stir in chopped kale, increase heat to medium, and cook until tender, 10 to 15 minutes.

Sprinkle with Parmesan Cheese.

Serve.