In a skillet over medium heat, melt the butter. Stir in the bread crumbs and cook until lightly browned, about 2-3 minutes. Remove bread crumbs to a bowl and cool. Stir in the chopped parsley until well mixed.

In a large sauce pan over medium heat, heat the olive oil. Add the onion, stirring occasionally for about 5 minutes, until softened. Stir in the chicken sausage and cook an additional 8-10 minutes, until lightly browned. Stir in the carrots and garlic, and cook about 2-3 minutes, until carrots are tender and crisp.

Add the beans, tomatoes, chicken broth, thyme, bay leaf salt and pepper. Increase temperature to high and bring mixture to a soft boil. Stir in kale and stir continuously until kale wilts, about 2 minutes. Reduce heat to medium and stir in the mustard.

When you're ready to bake the cassoulet, preheat the oven to 375F and spray a 13x9-inch casserole dish with nonstick spray.

Add bean mixture to the prepare dish and sprinkle evenly with bread crumbs.

Cover with foil and bake for 15 minutes.

Remove the foil and continue baking until bubbling and top is golden and crusty, about 5-10 minutes.

Makes 12 generous servings.