White Bean Kielbasa Soup

I pulled this out of a Better Homes and garden magazine.  It makes a real hearty, good-for-you soups. Genevieve says this is one of her favorite soups.
Serves about 10-12


3 cans white beans, drained
 2 32 oz. boxes chicken stock
3 Tblsp. olive oil
2 medium diced onions
4 stalks celery, diced
4 large carrots, diced
1 1/2 tsp. garlic, finely diced
1 tsp. dried thyme, crushed
1 14.5-oz. can crushed tomatoes
1 bunch kale, washed, stemmed and chopped
1 lb. kielbasa, cut into smallish chunks
1 c. cooked brown (or white) rice (optional)
Salt
Pepper

 In a dutch oven heat the 3 Tblsp. olive oil over medium heat and add the onions, carrots, garlic, celery and kielbasa.  Cook till tender.  Add salt, pepper, and thyme.  Add the crushed tomatoes and the chopped kale.  Add  the beans and rice.  Cook for another 30 min. then let it sit for about 1 hour so the flavors can meld.