Lemony Chicken Soup With Farro, White Beans, and Kale
"This recipe is part of our Spring Grocery Bag Menu featuring 5 easy weeknight dinners made from 1 grocery bag of ingredients. Enhance the flavor of store-bought chicken broth for a hearty soup packed with farro, white beans, kale, and plenty of lemon...."
INGREDIENTS
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3 tablespoons olive oil, divided
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2 large carrots (about 10 ounces), coarsely chopped
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2 onions, coarsely chopped, divided
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12 garlic cloves, thinly sliced, divided
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1 leftover roasted chicken carcass, meat picked off in large pieces and reserved, or 1 1/2 cups shredded cooked chicken
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10 cups low-sodium chicken broth
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1 1/2 cups whole farro
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2 1/2 teaspoons kosher salt, divided
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1 (15-ounce) can cannellini (white kidney) beans, drained, rinsed
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1 cup thinly sliced Tuscan kale
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2 tablespoons fresh lemon juice
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1/8 teaspoon freshly ground black pepper
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4 tablespoons radish-top salsa verde (optional)
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1/4 cup coarsely chopped dill
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1 baguette, sliced, toasted
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Lemon wedges (for serving)
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