Heat the olive oil over medium to medium-high heat in a stock pot. Add the onion and garlic and cook until the onion is translucent.
While the onion is cooking, chop the kielbasa lengthwise in half (to get two “hot dogs” each shaped like a semi-circle) and then in half again (to get four “hot dogs”). Then chop each “hot dog” into bite-sized pieces. Add the kielbasa to the pan to brown with the onions and garlic.
Peel and chop the carrots. (If you have time, I recommend partially steaming the carrots in the microwave before adding to the stockpot.)
After the kielbasa has begun to brown, add the carrots, broth, water, parsley, oregano and rosemary to the stockpot.
Bring to a boil and then reduce to a simmer.
After the carrots are soft (20 minutes), add in the white beans and kale. Put the lid on the pot and simmer for another 10 minutes, until the kale is softened.
Serve with parmesan sprinkled on top.
Pairs well with crusty French bread.