Heat the olive oil, in a large dutch oven, over medium heat.
Add the sausage, onion and garlic. Sauté for about 8 minutes, breaking up the sausage into small pieces, until the onion is soft and the sausage lightly browned.
Add the pepper and kale, sauté for 3 minutes.
Add the garbanzo beans, tomatoes with juice and vegetable stock. Stir to combine.
Add the Parmesan rinds, fresh thyme and season generously with ground pepper. Turn the heat up and bring the stew to a boil.
Reduce heat to low, cover and simmer for several hours. I let it simmer for a minimum of two hours. Remove the Parmesan rinds and the thyme stems before serving.