Heat the olive oil in a stockpot or Dutch oven over medium heat.
Add the onion, carrots, and celery. Cook for 4 minutes.
Add the garlic, seasonings, and bay leaf. Cook for 2 minutes.
Add the sausage and cook for 3 minutes, just to get some color on it.
Pour in the broth and scrape up any bits on the bottom of the pan.
Add the beans and turn the heat up to medium-high.
Simmer for 10-15 minutes or until the liquid is reduced by half.
Add the kale and parsley. Cook for 2 minutes.
To serve, ladle some of the beans and sausage into a bowl, add a scoop of rice on top, and garnish with additional parsley