Tuscan style white bean and kale soup with artichoke hearts

                                   

2 Cups dried white beans (soaked over night)
12 cups water
2-3 bunches kale rough chopped
2 shallots, chopped fine
2 large carrots chopped
2 Tbs. olive oil
3 vegan breakfast sausage patties cubed(optional)
1 can artichoke hearts quartered
1 Tbs. garlic, minced
1 Tbs. fresh rosemary minced
2 tsp. each dried oregano and dried basil
Salt and pepper

Place soaked beans in large soup pot and cove with water. Put a lid on and bring to a boil then reduce heat and simmer on low until they are soft and squish when pinched(about 2 hours). Heat a frying pan with oil and add shallots and chopped carrots. When they start to soften add chopped kale, minced garlic and cubed sausage patties. Stir constantly until kale is wilted. Add this to the pot of beans. Add in remaining ingredients and stir to combine. Simmer on low for 30-40 minutes.

*This could easily be made without the fake meat or with real sausage.