In a large stockpot sear the chicken sausage in a teaspoon of evoo. Remove from pot and set aside. In the same pot sauté the onion, carrot and celery. Cook for 5 minutes. Add the garlic. Cook for another minute. Add the kale. It might not all fit in the pot. Just add more kale as the soup progresses and the kale shrinks. Add the chicken stock. Add the chicken stock and mix. Add the white beans and stir it around. Salt and pepper to taste. Cook the soup for 20 minutes until you have all the kale in the pot and it is withered. Cook for another 20 minutes until it begins to boil. Serve with garlic bread. Bon Appetit.