In a large pot, heat the EVOO, two turns of the pan, over medium-high. Add the sausage and cook, breaking up with the back of a wooden spoon, until browned, 3 to 4 minutes. Add the onion, carrot, celery, parsley and garlic; season with salt and pepper. Partially cover and cook, stirring occasionally, until the vegetables are softened, 4 to 5 minutes. Add the kale and cook, stirring often, until wilted, about 5 minutes. Add the stock, beans, tomatoes and juice, and a cup or two of water; bring to a simmer.
In shallow bowls, place a few pieces of torn warm bread and spoon the stew on top. Serve with the cheese, raw onion and EVOO for topping.
