White Bean, Sausage and Kale Stew

From Rachel Ray's magazine. I was looking for a way to use up some kale I bought and this turned out pretty good.

1 tablespoon extra-virgin olive oil, plus more for drizzling
1 pound precooked pork sausage, such as kielbasa, halved lengthwise and cut into 1/4-inch pieces
Three 15-ounce cans cannellini beans, drained and rinsed
2 garlic cloves, chopped

2 cups chicken broth
1 fresh or dried bay leaf
1 small bunch kale, leaves stripped from stems and coarsely chopped (about 4 packed cups)
Salt and freshly ground pepper
1/2 cup freshly grated Parmesan cheese

Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 6 minutes. Add the beans and garlic and cook, stirring occasionally, for 3 minutes. Add the chicken broth, bay leaf and kale and bring to a boil, then reduce the heat to medium-low and cook, covered, for 10 minutes. Discard the bay leaf. Season the stew to taste with salt and pepper and serve with a drizzle of olive oil and the cheese.