Heat a large non-stick skillet over medium-high heat. Add ½ Tbsp. olive oil.
Once oil is hot, add chicken sausage and sauté until browned. Remove from heat to a clean plate and set aside.
Add remaining ½ Tbsp. olive oil to the hot skillet. Once hot, add onion and mushrooms and sauté until soft.
Add minced garlic and fresh rosemary and cook until fragrant, about 30 seconds.
Add cannellini beans, chicken broth, oregano, salt and pepper to the skillet and stir. Cook for about 3 minutes.
Stir in chopped kale leaves, reduce heat to medium-low and cook until kale is wilted and liquid has evaporated.
Stir in lemon juice and Parmesan cheese.
Spoon onto plates or into bowls, option to top with red pepper flakes. Enjoy!