Brothy Cavatelli with Sundried Tomatoes (Print Version)
# Ingredients:
→ Aromatics
01 -
3 small shallots, peeled and thinly sliced
02 -
4 cloves garlic, grated
→ Vegetables
03 -
2 cups kale, finely chopped
04 -
1 jar (200g) sun-dried tomatoes in oil, drained (reserve 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, to taste
10 -
Freshly cracked black pepper, to taste
→ Liquids
11 -
4 cups vegetable stock
12 -
1 & 1/2 cups herb & roasted garlic creamy plant-based broth (or unflavored oat milk as substitute)
13 -
Juice of 1 lemon
→ Pasta & Cheese
14 -
225g dried cavatelli pasta
15 -
1 parmesan rind (optional)
16 -
60g fresh parmesan, for garnish
# Instructions:
01 -
Peel and thinly slice the shallots. Grate the garlic cloves. Finely chop the kale and set aside.
02 -
Heat a stock pot or high-sided sauté pan over medium heat. Add the reserved oil from the sun-dried tomatoes and let it come to temperature. Add shallots and cook until softened, about 3-4 minutes. Season with salt.
03 -
Add oregano, fennel seeds, thyme and red pepper flakes, stirring to coat the shallots. Incorporate garlic and sun-dried tomatoes, cooking for another 4-5 minutes to toast the spices and mellow the garlic.
04 -
Pour in the vegetable stock and stir well. Add the parmesan rind if using. Increase heat slightly and bring the soup to a simmer.
05 -
Add the cavatelli pasta to the simmering broth and cook for 5 minutes. Add the kale and continue simmering for an additional 3-4 minutes, until pasta is al dente.
06 -
Pour in the creamy plant-based broth (or oat milk) and season with salt and pepper to taste. Turn off the heat and remove the parmesan rind.
07 -
Squeeze juice from one lemon into the soup and adjust seasoning as needed.
08 -
Portion into 4 bowls and top each with freshly grated parmesan and cracked black pepper. Serve immediately while warm.
# Notes:
01 -
The parmesan rind adds exceptional umami depth to the broth but can be omitted for a vegetarian version.
02 -
For a creamier texture, allow the soup to rest for 5 minutes before serving.