In a large heavy pot, heat olive oil over medium-high heat. Add the sausage, breaking it apart with a wooden spoon until crumbled and no longer pink.
Add in the onion, garlic, carrot, celery, oregano, crushed pepper flakes and season with salt and pepper. Adjust the heat to medium and continue to cook until the onions are translucent, and the carrots have softened.
Stir in the chopped kale in batches, allowing it to wilt down as it cooks.
Add the cannellini beans and chicken stock. Let simmer for 10 minutes before adding in the heavy cream and Stella Shredded Parmesan Cheese.
Sprinkle with Stella Shaved Parmesan Cheese and freshly ground black pepper. Serve warm.
