In a large sauté pan or Dutch oven, heat olive oil over medium-high heat. Add onions, carrots and garlic and sauté until softened and fragrant, stirring frequently.
Add wine and scrape off any bits that may be on the bottom of the pan. Continue to cook for 2-4 minutes.
Add chicken stock and fresh thyme and bring to a boil. Add the grains, stir, reduce heat to medium-low and cook covered for 30 minutes.
Add chopped kale and continue to cook for 15-20 minutes or until grains have softened and liquid is absorbed.
Remove from heat and stir in Parmesan until melted. Add salt and pepper to taste.