Brothy, Creamy Cavatelli with Sundried Tomatoes and Shallots

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

Put the Dutch oven 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 and become translucent about 3-4 minutes. Season with salt. Dice the sun-dried tomatoes.

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 coat 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. Don't put it over a low simmer!

Remove the parmesan rind. 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. MAKE SURE IT'S AL DENTE.

Pour in the heavy cream Turn off the heat. Add the juice from one lemon to the soup and season with salt and pepper to taste. Portion into 4 bowls and top with a generous grating of parmesan and fresh cracked black pepper. Serve warm!

Note: Leftovers will absorb the broth in the fridge overnight and make the pasta mushy, which is why minimally cooking the pasta is key.