For the soup:

1. In a medium pot, heat a splash of olive oil over medium heat. Add the onion and garlic and sauté, stirring, for a few minutes or until golden and soft.
2. Add the kale and sweet potato, stir, and cook for 1 minute, then add the hot broth, thyme, rosemary, and bay leaves.
3. Season with salt and pepper and bring to a boil.
4. Reduce the heat, cover, and simmer for 10 minutes.
5. Remove and discard the thyme and rosemary and cook for 10 min­utes, adding and cooking the pasta, according to the package instructions, so that the pasta and vegetables will be done at the same time.
6. When the pasta and vegetables are tender, remove and discard the onion, garlic, and bay leaves. Season to taste with salt and pepper, cover, and keep warm.

For the poached egg:

1. Bring a small saucepan of salted water to a low simmer.
2. Crack 1 egg into a small bowl.
3. Hold a large spoon just over the surface of the water and gently pour the egg onto the spoon. Lower the spoon into the water and hold until the egg white starts to turn white, then use a tablespoon to gently scoop the egg off the large spoon.
4. Poach the egg for 3 minutes. Using a slotted ladle or spoon, transfer the egg to a plate.
5. Poach the remaining eggs the same way, adjusting the heat as needed to maintain a low simmer. You can poach 1 egg at a time or cook all of them together, watching the time for each individual egg.
6. Divide the soup among bowls and place an egg in the middle of each bowl. Cut the tops of the eggs with a sharp knife and let the egg yolk run into the soup, then drizzle with a little olive oil and serve immediately.