To a pot over medium heat, add the sausage, carrots, and onions. Stir for 5 minutes, or until the juices run clear. Use a paper towel to remove any excess fat in the bottom of the pot.
1/2 lb. Italian sausage, 1 cup sliced carrots, 1/2 cup chopped yellow onion
Add the garlic, black pepper, onion powder, garlic powder, and salt. Stir for 1 minute.
4 cloves garlic, minced, 1/2 tsp. black pepper, 1/4 tsp. onion powder, 1/4 tsp. garlic powder, 1/4 tsp. kosher salt
Add the oregano and stir for an additional minute.
1/2 tsp dried oregano leaves
Add the chicken broth, beans, tomatoes, and kale.
32 oz. (4 cups) low-sodium chicken broth, 2 cans (15 oz.) diced tomatoes , 6 oz. (6 cups) kale, ribs removed, chopped, 2 cans (15 oz. each) cannellini beans
Taste and adjust with more salt and pepper if needed.
Bring to a boil, then reduce the heat to medium. Allow the soup to simmer for 10 minutes, or until the carrots and kale are soft.
Top with fresh parsley.
2 tbsps. chopped parsley