To prepare a big rays white bean kale and kielbasa soup recipe, you'll first need to gather your ingredients. Wash the white beans and rinse them under cold water to remove any dirt or grit. Toss the beans with 2 tablespoons of olive oil, 1 tablespoon of salt, and 1 teaspoon of pepper to taste. Add 2 cups of water and bring to boil. Reduce the heat to medium-low and simmer until the water is absorbed, about 30 minutes. Remove the pot from heat and add 1 cup of chopped swiss chard. Cook, stirring occasionally, until wilted and tender, 5 to 7 minutes; season with salt and pepper. Transfer the soup to serving bowls and serve.