In a large pot, heat the olive oil over medium-high heat. Cook the onions until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the carrots and herbs and season with salt and pepper. Cook for about 2 minutes, stirring frequently.
2 tablespoon extra virgin olive oil, 1 medium yellow onion, 1 clove garlic, 2 large carrots, 2 sprigs thyme, 2 sprigs oregano, salt and pepper
Add sausage and cook using a wooden spoon or spatula to break into smaller pieces until cooked through. Stir in the white wine to deglaze the pan, scraping the bottom of the pan.
1 pound loose sweet Italian sausage, ½ cup white wine
Add kale and cook with existing ingredients for 3 to 5 minutes. Once kale has begun to cook down, add the white beans and diced tomatoes. Stir to combine.
1 head tuscan or lacinato kale, 2 15-ounce cans small white beans, 1 15-ounce can diced tomatoes
Add the chicken stock and bay leaves. Season with salt and pepper. Bring the soup to just a boil, stirring occasionally, then reduce the heat to medium low and simmer for about 10 to 15 minutes.
8 cups chicken stock, 2 bay leaves, ⅛ teaspoon red pepper flakes