Roasted Vegetable and Kale Soup

INGREDIENTS

• 2 tablespoons olive oil, divided
• 3 carrots, peeled and quartered lengthwise
• 2 large tomatoes, quartered
• 1 large onion, cut into 8 wedges
• 1/2 small butternut squash - peeled, seeded, and cut lengthwise into 1/2-inch thick wedges
• 1 Yukon Gold potatoes
• 6 cloves garlic, unpeeled
• salt and ground black pepper to taste
• 4 (4 ounce) links sweet Italian sausage, casings removed
• 2 (4 ounce) links hot Italian sausage, casings removed
• 6 1/4 cups vegetable broth, or more if needed
• 4 cups finely chopped kale leaves
• 3 sprigs thyme
• 1 bay leaf
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained