Slice the Eckrich Smoked Sausage into thin coins. Set aside.
In a 4 quart saucepan, heat oil over medium-high heat. Add onion, carrots, and celery; sauté 5 to 6 minutes or until tender, stirring frequently. Reduce heat to medium. Add sausage, garlic and thyme; continue cooking 3 to 4 minutes or until sausage is lightly browned. Add flour; heat and stir about 30 seconds.
Add broth, bring to a simmer, stirring occasionally.
Stir in beans and Swiss chard; cook 3 to 5 minutes or until thoroughly heated and chard/kale is tender. Serve with cheese.