Step 1

*Refer to this recipe for instructions to cook the beans.

Step 2

In a medium bowl combine the cannellini beans, basil, parsley,thyme, olive oil, salt, pepper flakes, lemon zest and sundried tomatoes. Tosswell to evenly combine. Cover and refrigerate at least 4 hours or overnight.

Step 3

Let the beans come to room temperature before serving. Place thekale in a large bowl and season with the salt. Massage the salt into the kaleuntil the kale is tender and deep green in color, about 1 minute. Add the lemonjuice and olive oil and toss to coat. Divide the kale into 2 bowls or containers. Freshly toss the bean saladand top each bowl with 1/2 of the beans, a few artichoke hearts and the fetacheese.