On your cutting board prepare red onion, garlic, rosemary and slice chorizo sausage into thin semi circles.
Heat your pot or dutch oven over medium heat. Barely cover the bottom of your pot with olive oil. Once oil has heated add your sausage and sauté for 3 minutes, add onions and continue cooking another 5 minutes until soft.
Add garlic and sauté for another minute.
Add beans, broth, wine, rind, rosemary and simmer for 30 minutes.
While soup is simmering prepare kale by removing tough stems and spines finely chopping leaves and rinsing in cold water.
If making ahead of time add kale and remove from heat. Just before dinner simmer soup for 15 minutes until kale is tender.
Remove and discard the parmesan rind. Taste and add additional salt and pepper as desired.