Brothy Cavatelli with Sundried Tomatoes & Parmesan

• servings: 4 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

3 small shallots

4 cloves garlic

2 cups kale

1 7 ounces jar of sun-dried tomatoes, packed in oil

1 tsp each of dried oregano, fennel seeds, dried thyme

1/2 tsp red pepper flakes

4 cups vegetable stock

1 parmesan rind (optional, but really delicious)

8 ounces dried cavatelli pasta

1 & 1/2 cups Pacific Foods Herb & Roasted Garlic Creamy plant-based broth

1 lemon for juicing

2 ounces fresh parmesan (for garnish)

Kosher salt and fresh cracked black pepper as needed

Directions

Peel and thinly slice the shallots. Grate the garlic cloves. Finely chop the kale and set aside.

Put a stock pot or high-sided sauté pan on medium heat. Pour in the oil from the jar of sun-dried tomatoes (but not the tomatoes, yet!) and let it come to temperature. Add in the shallots and cook, stirring occasionally, until they soften about 3-4 minutes. Season with salt.

Add in the oregano, fennel seeds, thyme and red pepper flakes and stir to coat. Add in the garlic and the sun-dried tomatoes. Stir to toast the spices and cook down the garlic, cooking another 4-5 minutes.

Pour in the vegetable stock and stir. Add in the parmesan rind, if using. Raise the heat slightly and bring the soup to a simmer.

Add in the pasta and simmer for 5 minutes. Add in the kale and simmer an additional 3-4 minutes, or until the pasta is al dente and has some bite to it.

Pour in the creamy broth (or oat milk, if using) and season the soup with salt and pepper to taste. Turn off the heat and remove the parmesan rind.

Add the juice from one lemon to the soup and season again to taste.

Portion into 4 bowls and top with a generous grating of parmesan and fresh cracked black pepper. Serve warm!