Take a large heavy based saucepan and heat to medium to high temperature on the stovetop. Add the olive oil. Cook the sausages (whole) in the saucepan until they have an even golden brown colour. Remove from the pot and hold.
Add the garlic, onion, leeks and herbs to the pot. Cook at a medium/low heat for 10 to 15 minutes until the vegetables are softened and have a light golden colour.
Pour in your chicken stock and bring up to a boil. Reduce heat so stock is gently simmering.
Cut the browned sausage into 2cm long chunks, and add to the stew along with kale, kumara/pumpkin and beans. Continue to simmer for 30 minutes.
Remove stew from the heat and season to taste with sea salt and plenty of freshly cracked black pepper.
Stir the parsley through the hot stew and serve straight away with some warm crusty bread and a lathering of butter.