Heat oil in a large pot or Dutch oven over MEDIUM heat. Add sausage to pan and saute for 5 to 6 minutes or until sausage is nicely browned. Remove sausage to a plate and keep warm. Add additional olive oil to pot, if necessary. Add onion, carrots, mushrooms, and celery into the Dutch oven. Cook, stirring, for several minutes until veggies have softened slightly. Add the kale and cook, stirring for just a minute or two to wilt the kale. Add the crushed tomatoes, chicken broth, white beans, thyme, marjoram, salt and pepper. Add sausage back to the pot. Stir to combine all the ingredients.