Directions

1. Preheat the oven to 425f.
2. Remove the outside paper from the garlic bulbs, leaving the paper on the individual cloves and the bulb intact.
3. Cut the very top of the bulb off revealing the tops of the cloves.
4. Place the bulbs on a piece of foil and pour 1 tsp of oil over each garlic bulb.
5. Wrap the bulbs up in foil ensuring they are sealed inside.
6. Bake for 40 minutes.
7. While the garlic is roasting, in a medium saucepan, cook the pasta to al dente according to the package instructions. Once cooked, drain and set aside.
8. While the water is boiling for the pasta, heat 1 tsp of olive oil in a large pot on medium high heat. Add the carrots, celery and onions. Sauté for about 5 minutes.
9. Add the chicken broth, salt, pepper and bay leaves and bring to a boil. Reduce to medium heat.
10. Add the herbs to the soup and let simmer for 10-15 minutes.
11. Once the garlic has finished roasting, remove the bulbs from the foil. Carefully remove each clove from the bulbs. Smash the cloves to make a paste using the back of a spoon.
12. Add the garlic paste and frozen kale to the soup and continue to cook for 5 minutes.
13. Turn off the heat and add the lemon juice.
14. To serve, place the pasta noodles in the bottom of the bowl and ladle the soup over top.