Stem kale and coarsely chop. Peel and halve shallots. Cut into 1/4" dice. Peel, trim, and cut carrot into 1/2" dice. Drain and rinse beans. Mince garlic. Halve baguette lengthwise. Rinse sausages and pat dry.

Place a medium oven-safe non-stick pan over medium-high heat. Add 1 tsp. olive oil and sausages to hot pan. Sear until golden brown, 3-4 minutes. Flip, cook 2 minutes, and remove to a plate. Sausages will finish cooking in a later step. Reserve pan; no need to wipe clean.

Return pan used to sear sausages to medium-high heat. Add 1 tsp. olive oil, shallots, carrots, and 1/2 tsp. salt to hot pan. Cook, stirring occasionally, 2-3 minutes. Add half the garlic (reserve remaining for garlic bread) and cook until fragrant, 1 minute. Add white wine, bring to a boil, and cook 1 minute. Add kale, beans, 1/2 cup water, and diced tomatoes. Return to a boil and stir in half the Parmesan (reserve remaining for garnish).

Place seared sausages on top of stew, browned side up. Place pan in oven and roast until sausage reaches minimum internal temperature of 145 degrees, 10-12 minutes. Remove from oven, taste, and season with salt and pepper if desired. Rest sausages at least 3 minutes. While stew cooks, make garlic bread.

Spread remaining garlic on cut side of each baguette and drizzle with 1 tsp. olive oil. Place on prepared baking sheet and bake until golden brown, 3-5 minutes. Quarter baguette if desired.

Using a fork to hold hot sausages, slice into 1/4" thick pieces. Sprinkle stew with remaining Parmesan cheese and place sausages on top. Serve garlic bread on the side.