Heat two tablespoons of the olive oil in a large dutch oven or pot on medium high. Add in the sliced sausage. If you're using fully cooked, just heat the sausage until browned on both sides. If you're using raw sausage, make sure you heat until the sausage is fully cooked and browned. Once fully cooked and nicely golden brown, transfer the sausage to a plate and set aside.
Add in the remaining olive oil to the pot and sauté the onion, carrots, and celery until the vegetables start to soften and the onion becomes translucent. About 4-5 minutes. Once the onion is translucent, add in the garlic, bay leaves, and Italian seasoning and cook for another minute. Add in the farro and mix until coated with the oil. Next, add in the chicken stock.
Bring the soup to a boil over high heat. Once it reaches a boil, reduce the heat to medium and let simmer, stirring often until the farro is almost done- nice and tender. Add in the white beans and the kale. Cook until the white beans and farro are tender and the kale is wilted.
Once the farro is fully cooked and the soup is ready, turn off the heat and discard the bay leaves. Season with salt and pepper to taste. Top with parmesan cheese. Serve and enjoy!