In a large soup pot or dutch oven, heat 1 tablespoon of olive over medium-high heat. When hot, add onion and sausage and cook until onion is translucent and sausage is browned; about 5-6 minutes. Stir in garlic, Italian seasoning and bay leaf and cook 1 minute.
Pour in chicken broth and cannellini beans. Bring to a boil, then reduce heat to low, cover and simmer for 15-20 minutes. Remove from heat.
Stir in half & half and kale. Taste and add salt and pepper, if desired.