Sausage, Kale and Lentil Soup

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1 tablespoon olive oil

1 large yellow onion, diced

3 large carrots, diced

3 stalks celery, diced

2 bay leaves

1 pound andouille sausage, cut into diagonal slices

2 cups coarsely chopped fresh curly kale, stems removed, cut into large pieces

One 28-ounce can whole tomatoes with juice, broken with hands

6 ounces French lentils, picked through and rinsed

6 cups low-sodium chicken broth

2 teaspoons kosher salt, plus more as needed

1/2 teaspoon freshly ground black pepper, plus more as needed

Freshly grated Pecorino-Romano, for garnish

Crusty bread, for serving, optional