Heat oil in large pot. Add garlic and onion. Cook about two mins on medium-high heat. Add kale, and cook 2 - 3 more mins, stirring frequently. Add some broth if kale sticks to pot. Add beans, tomatoes, pepper, herbs, and (remaining) broth. Bring soup to a low bubble, then cover and let simmer for about 30 mins.
While soup simmers prepare to cook the sausage. Remove casing and break up the sausage links while cooking in a separate pan. Drain the fat off and stir the meat into soup, and serve. Sprinkle grated parmesan on each serving if using. For a less spicy soup, omit Mexican-style tomatoes and use sweet Italian sausage. (Recipe♦218)