Recipe Type: Bean, Chicken, Dairy Free, Dill, Dinner, Garlic, Grains, Kale, Lemon Juice, Peanut Free, Soup/Stew, Tree Nut Free
Ingredients: 1 (15-ounce) can cannellini (white kidney) beans, drained, rinsed, 1 1/2 cups whole farro, 1 baguette, sliced, toasted, 1 cup thinly sliced Tuscan kale, 1 leftover roasted chicken carcass, meat picked off in large pieces and reserved, or 1 1/2 cups shredded cooked chicken, 1/4 cup coarsely chopped dill, 1/8 teaspoon freshly ground black pepper, 10 cups low-sodium chicken broth,12 garlic cloves, thinly sliced, divided, 2 1/2 teaspoons kosher salt, divided, 2 large carrots (about 10 ounces), coarsely chopped, 2 onions, coarsely chopped, divided, 2 tablespoons fresh lemon juice, 3 tablespoons olive oil, divided, 4 tablespoons radish-top salsa verde (optional), Lemon wedges (for serving)
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