Dice the onions and carrots and set them aside.
Brown the sausage in a stove-top soup pot.
Remove the sasage with a slotted spoon and place in a bowl lined with a paper towel to soak up any excess greese.
Pour or spoon off all but 1 tablespoon of the sausage greese from the soup pot.
Add the onions and carrots to the soup pot and cook for 3-4 minutes.
Add the chicken broth, scraping the dark bits off the bottom of the pot (This is called deglazing).
Rinse the beans in cool water until all of the bean liquid turns clear.
Remove 1/2 cup of the beans, place them in a bowl and mash them with a fork until you have a paste.
Add the bean paste and the beans to the soup pot.
Add the parmesan cheese rind and fresh herbs.
Bring the soup to a boil for 1 mintue. Reduce it to a simmer (uncovered) for 25-30 minutes.
Before serving, remove the fresh herb stems and parmensan rind.
Mash the soup 2-3 times with the back of the soup ladle.
Stir and serve.