My cleaned-up version:
1. Remove sausage from casings and brown in large skillet. Drain well and set aside.
2. In large pot or Dutch oven over medium heat, saute onion in oil until translucent. Stir in garlic, cook about 1 minute.
3. Stir in broth, water, mushrooms, carrots, and potatoes; cover and cook until potatoes are nearly fork-tender, about 20 minutes.
4. Reduce heat to low and add sausage, kale, beans, and half-and-half. Simmer until heated through. Serve hot.