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Heat 2 tbsp. of extra virgin olive oil in a large dutch oven and then add the onions. Cook for 15 minutes stirring on a regular basis until the onions begin to caramelize.
Add butter and then cook for another 5 minutes. Stirring regularly.
Add in the carrots, celery and garlic. Cook for 5 minutes until the carrots begin to soften. Stirring regularly.
Deglaze the pan with the white wine and scrap the brown bits. Cook for 4 minutes and continue scraping occasionally.
Add in the chicken broth.
Then add in the ham bone, ham, cannelloni beans, herbs and parmesan rind if you are adding it. Add additional chicken broth as needed to cover the ham bone.
Cover the pot with the lid and set the heat to low. Simmer for 1 hour and 30 minutes.
When time is up, remove the lid and add the cabbage. Simmer for 10 minutes.
Remove the ham bone. Add back any ham that easily comes off the bone. Then discard the bone. If it bothers you, you can also skim off any fat that has collected on the surface at this point too.
Add the kale about three minutes before you're done so that it wilts a little bit.
Serve with fresh parsley, additional parmesan cheese and salt and pepper to taste. Enjoy!