Place the sausage, cannellini beans, potatoes, carrots, celery, red onion, minced garlic, salt, black pepper, oregano, and vegetable broth in a 6 quart or larger slow cooker and mix to combine.
Cook on HIGH for 3-4 hours or LOW for 7 hours or until the vegetables are cooked through.
Stir in the kale and cook on high for an additional 10 minutes or until the kale is hot but still bright green.
Serve and enjoy.
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Notes
This soup should be cooled to room temperature before being stored in an airtight container in the refrigerator. It will keep for about 3-5 days if properly stored. You can also freeze this soup in a freezer safe container or bag for up to 5 months. Be sure to store it in something with extra room to allow for expansion. It can be thawed overnight in the refrigerator or reheated directly from a frozen state. Be aware that the texture of the vegetables and beans may change.
Italian sausage, Polska Kielbasa, spicy Italian sausage, hot Italian sausage, andouille sausage, or ground beef are perfect substitutions for the smoked sausage. If you choose to use a different kind of sausage, also consider swapping the broth for beef broth or chicken broth.