1-First Step: Gather all ingredients and measure them out accurately for efficiency.

2-Second Step: Heat the oil from the sun-dried tomato jar in a large pot over medium heat and cook the shallots until softened, about 3-4 minutes.

3-Third Step: Add the grated garlic, dried oregano, fennel seeds, dried thyme, and red pepper flakes, toasting them for 1-2 minutes until fragrant.

4-Fourth Step: Stir in the sun-dried tomatoes and pour in the 4 cups of vegetable stock, bringing it to a gentle simmer.

5-Fifth Step: Add the 8 ounces of dried cavatelli directly into the broth and cook for about 8-10 minutes until al dente, then mix in the kale.

6-Sixth Step: Pour in the 1 1/2 cups of creamy plant-based broth and simmer for another 2-3 minutes.

7-Seventh Step: Squeeze in the juice of one lemon, adjust seasoning with kosher salt and black pepper, and serve immediately topped with 2 ounces of parmesan.