Kale, Sausage, Garbanzo Bean, Thyme Soup

• 1 lb chicken or pork bulk Italian sausage
• 1 small red onion, diced
• 2 carrots, washed and large diced
• 2 celery stalks, washed and large diced
• 2 cloves of garlic, finely chopped
• 1 bunch of Lacato kale, rough chopped
• 6 cups low sodium chicken broth, homemade or store bought
• 2 14oz cans of garbanzo beans
• 1 teaspoon dried thyme
• Salt and pepper to taste 

Heat a large soup pot over medium. Add sausage and brown for 5-7 minutes. Removed from pot, set aside and drain on paper towel. Wipe pot out. Add 1 tablespoon of olive oil. When simmering, add onion, carrots, celery. Saute until soft, about 5 minutes. Add garlic and saute for a minute more. Season with salt and pepper. Add kale, broth, and reserved sausage. Add thyme and bring to a simmer. Cook for 30 minutes. Drain and add garbanzo beans and bring to a simmer -- cooking for an additional 20 minutes. Taste for seasoning and adjust salt and pepper if needed.