Heat the olive oil in a large dutch oven or stock pot over medium/high heat.

Add the onion to the pot and cook until softened, approximately 3-4 minutes.

Stir in the garlic and cook for 1 minute. Add the Italian seasoning and tomato paste, stirring to combine. Continue cooking for 2-3 minutes longer or until the tomato paste begins to turn a deep burgundy color.

Add the wine to the pot and using a wooden spoon, scrape up the brown bits on the bottom of the pot. Bring to a boil and cook until reduced by half.

Add the tomatoes, chicken stock and beans to the pot stirring to combine. Bring the soup to a boil, then reduce the heat to low.

Slowly stir in the half and half and cheese, then add the kale. Simmer for an additional 1-2 minutes then season with salt and pepper to taste.

Serve immediately with extra parmesan cheese, if desired.