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In an 8-quart Dutch oven, heat the oil over medium-high heat. Add the sausage and cook, breaking it into bite-size chunks, until browned and cooked through, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate to allow excess oil to drain off.
Add the roasted red peppers, oregano, rosemary, garlic, and onion to the drippings in the pot. Season with the salt and pepper and cook, stirring occasionally, until the onions are tender, about 5 minutes. Add the chicken broth, beans, and tomatoes. Return the sausage to the pot and bring to a boil. Reduce to a low simmer and cook, uncovered, for 20 minutes.
Stir in the kale, heavy cream, and apple cider vinegar. Taste and adjust the seasoning as needed. Serve with shaved parmesan cheese if you like.