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Brown kielbasa in large stock pot, about 5 minutes on medium heat. Remove from pot and set aside.
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Add vegetable oil to pot. Cook garlic until fragrant, but stirring so garlic does not burn, for 1-2 minutes.
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Add beans and chicken broth. Tie herbs together with kitchen twine and let soak in the broth. Leave enough twine loose to dangle outside the pot. Cook, covered, for 45 minutes.
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Add potatoes. Cook for 15 minutes, stirring occasionally.
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Add kale into the pot, let cook (covered) until leaves are tender but not mushy – about 10 minutes.
Add red wine vinegar and pepper. Stir well to combine.
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To serve, place kielbasa into soup bowls. Ladle the soup into bowls and serve warm.
