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Heat the olive oil in a large pot or Dutch oven over medium heat. Add Sausage and brown. Once finished, put in another bowl off to side.
Add the onion, carrot, celery, garlic, rosemary, salt, thyme, and several grinds of pepper. Cook for 8 minutes, stirring occasionally, or until softened. While thats cooking put half of the beans into a blender and blend until smooth. Stir the puree back into the pot along with the rest of the beans and broth. Simmer for 20 minutes.
Add the kale and lemon juice. Cook, stirring, until the kale is wilted, about 5 minutes. If the soup is too thick, stir in water or broth ½ cup at a time, until it reaches your desired consistency. Season to taste (I usually add another ¼ teaspoon salt at this point) and serve with a drizzle of olive oil, croutons, and fresh parsley for garnish.