Brothy Cavatelli Sundried Tomatoes (Print Version)
# Ingredients:
→ Aromatics
01 -
3 small shallots, skinned and cut into thin slices
02 -
4 cloves garlic, shredded
→ Vegetables
03 -
2 cups kale, chopped into tiny bits
04 -
1 jar (200g) sun-dried tomatoes packed in oil, drained (keep oil)
→ Seasonings
05 -
1 tsp dried oregano
06 -
1 tsp fennel seeds
07 -
1 tsp dried thyme
08 -
1/2 tsp red pepper flakes
09 -
Kosher salt, as needed
10 -
Fresh ground black pepper, as needed
→ Liquids
11 -
4 cups veggie stock
12 -
1 & 1/2 cups creamy herb & roasted garlic plant broth (or plain oat milk if you don't have it)
13 -
Juice from 1 fresh lemon
→ Pasta & Cheese
14 -
225g dry cavatelli pasta
15 -
1 chunk of parmesan rind (if you want)
16 -
60g fresh parmesan, for topping
# Instructions:
01 -
Skin and slice your shallots thinly. Shred the garlic. Chop up the kale into small pieces and put it aside.
02 -
Warm a deep pan over medium heat. Pour in the saved oil from those sun-dried tomatoes and let it get hot. Throw in shallots and let them soften for about 3-4 minutes. Add a bit of salt.
03 -
Toss in oregano, fennel seeds, thyme and red pepper flakes, mixing them with the soft shallots. Add garlic and sun-dried tomatoes, then cook another 4-5 minutes so the spices get toasty and the garlic gets mellow.
04 -
Add your veggie stock and stir it all up. Drop in the parmesan rind if you're using one. Turn up the heat a bit and let the soup bubble gently.
05 -
Toss the cavatelli pasta into the bubbling broth and let it cook for 5 minutes. Add your kale and keep it simmering another 3-4 minutes until the pasta feels firm but cooked.
06 -
Pour in the creamy plant broth (or oat milk) and add salt and pepper how you like it. Turn the stove off and fish out the parmesan rind.
07 -
Squeeze a whole lemon into your soup and taste it to see if you need more seasonings.
08 -
Ladle into 4 bowls and sprinkle each with fresh grated parmesan and some black pepper. Eat it right away while it's hot.
# Notes:
01 -
That parmesan rind really makes the broth taste amazing but you can skip it if you want a veggie version.
02 -
Want it extra creamy? Just let the soup sit for 5 minutes before you dig in.