In a large pot over medium heat, add the halal sausage. Use a wooden spoon to break it up into small pieces. Cook until it is browned and cooked through, about 5-7 minutes.

Next, add the diced onion and minced garlic to the pot. Stir them into the sausage mixture, letting them sauté until the onion becomes translucent, around 3-4 minutes.

Stir in the white beans along with the chicken broth. Bring the mixture to a gentle boil, allowing the flavors to meld together for about 5 minutes.

Add the chopped kale to the pot. Bring the soup back to a simmer and cook until the kale is tender, about 5 minutes.

Finally, add salt and pepper according to your taste preferences. Serve hot and enjoy the delightful flavors.