In a large pot, heat olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes until softened.

Add the minced garlic and Italian sausage to the pot. Cook until the sausage is browned, breaking it up with a wooden spoon, about 5-7 minutes.

Pour in the chicken broth and add the cannellini beans, thyme, oregano, and bay leaf. Bring to a boil.

Reduce heat and let simmer for 15 minutes. Stir in the chopped kale and cook for an additional 5 minutes until the kale is wilted.

Season with salt and pepper to taste. Remove the bay leaf before serving.