Heat olive oil in a large soup pot over medium-high heat. Add sausage. Cook and stir until sausage is lightly browned, breaking up any large clumps as it cooks. Add onions, carrots, celery and garlic. Cook and stir until vegetables begin to soften (about 5 minutes).
Add Italian seasoning and mix well. Add broth, tomatoes, tomato paste, balsamic vinegar, sugar, salt, pepper and bay leaf. Bring soup to a boil. Reduce heat to low, cover and simmer for 20 minutes.
Add navy beans and kale and simmer for 5 more minutes. Remove soup from heat, remove and discard bay leaf and stir in fresh basil. Taste and add a bit more salt and pepper, if needed. Serve hot and enjoy!
Nutrients per serving: 196 calories, 4.6 g total fat (1 g saturated fat), 14.5 g protein, 26 g carbohydrate (6.2 g fibre, 7.2 g sugars), 0 mg cholesterol, 278 mg sodium
Yum & Yummer tip: Top with freshly grated (or shaved) Parmesan cheese before serving.