Rinse the beans and soak overnight according to package directions.
Combine the beans, chicken broth, onion, carrots, thyme and Parmesan rind in a 6-quart slow-cooker. Place the chicken breasts on top of the vegetables and push lightly to submerge. Cover and cook on LOW until the beans and vegetables are tender, 7 to 8 hours.
Remove the chicken breasts to a cutting board. Allow the chicken to stand until cool enough to handle, about 10 minutes. Shred the chicken and discard the bones.
Add the chicken back to the slow cooker and stir in the kale. Turn the slow-cooker up to high and cool until the kale is tender, about 30 minutes. Remove the Parmesan rind and discard.
Add the can of tomatoes, with juice, vinegar, salt and pepper and stir gently to combine. Heat for 5-10 minutes on HIGH or until warmed through. Serve the soup drizzled with hot sauce, olive oil, fresh grated Parmesan and parsley, if desired.