Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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

Step 8

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