In a large stock pot, heat olive oil over medium-high heat. Add carrots, leeks, fennel, salt and pepper. Sauté until fragrant and slightly softened, roughly 5 minutes.
Add the beans and rice and toast for a minute or two, then add the tomatoes with their juices and the chicken stock, thyme, and 3 cups water. Bring to a boil, then reduce the heat to a steady simmer.
Add kale and let the soup simmer for about 15 minutes, stirring occasionally.
Lastly, add the kielbasa and let cook for another 5 minutes.
Remove the thyme sprigs and serve with parmesan on top if you’d like!