In a large stockpot, cook the Italian sausage. Use a wooden spoon to break up the sausage into bite size pieces. Once the sausage is halfway browned (about 5 minutes on medium heat) add in the onion, celery, carrots, and minced garlic. Cook with lid on over medium heat, stirring occasionally for 5 minutes.
Add in 1 cup of beef broth and the shredded kale. Mix well and cook with lid on for an additional 5 minutes. Then add in the Italian seasoning, salt, pepper, and the rest of the beef broth. Bring to a boil and add in the diced tomatoes and elbow macaroni. Reduce heat to medium and cook for 10 minutes.
Once the pasta is al dente add the rinsed and drained cannellini beans. Simmer for 5 additional minutes. Ladle soup into bowls and top with grated Parmesan cheese.
*Make sure to remove the stems from the kale and shred before adding to the soup pot.