Remove the skin from the sausage and crumble. Brown the sausage in the pot, and transfer to a paper towel to drain, reserving 2 tablespoons of the rendered fat in the pot. Sauté the onions until they turn golden, about 3 to 4 minutes. Add the garlic and sauté for another minute, then return the sausage to the pot.

Add the drained beans, diced tomatoes, cheese rind, bay leaves, and the chicken broth. Cover and bring to a boil, then simmer until the beans are tender, about 1 hour. Add the kale and simmer until it is tender, about 10 minutes. Stir in the cooked pasta and parsley, and simmer for 1 more minute, then serve.