Brothy Cavatelli with Sundried Tomatoes & Parmesan
This rich, garlicky, umami stew is packed with sun-dried tomatoes, nutritious kale and deliciously chewy cavatelli pasta. It's comforting, it's easy to make, and it's a perfect aromatic soup to add to your winter recipe rotation.
Equipment
- 1 chef's knife
- 1 stock pot or high sided sauté pan
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 you can sub this for 1 & 1/2 cups of unflavored oat milk, but the broth adds an amazing layer of flavor!
- 1 lemon for juicing
- 2 ounces fresh parmesan for garnish
- Kosher salt and fresh cracked black pepper as needed
Instructions
- 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!