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Heat olive oil in a large stock pot or Dutch oven over medium-high. Once hot, add onion and carrot; cook for 6 to 8 minutes, until soft. Season with ¼ tsp. of the salt.
Reduce heat to medium, and stir in tomato paste, garlic, and rosemary; cook 2 full minutes, until the tomato paste turns brick red and garlic is aromatic.
Add chorizo and sauté, breaking up the meat with a wooden spoon or spatula, until browned, about 4 to 5 minutes.
Add half of the white beans. Use a potato masher or fork to roughly mash beans. (This helps them release starch, which will thicken the broth.)
Add chicken broth, kale, remaining half of beans, remaining ½ tsp. salt, and black pepper. Gently simmer soup with the lid slightly ajar for 20 minutes. (If you prefer a brothier soup, add 1 cup of water or an additional 1 cup of broth.)
Remove lid and stir in Parmesan and red wine vinegar. Serve with extra grated Parmesan cheese.