Active Time

　　20 minutes

　　Total Time

　　1 hour, 10 minutes

　　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

4 servings

　　3 tablespoons olive oil, divided

　　2 large carrots (about 10 ounces), coarsely chopped

　　2 onions, coarsely chopped, divided

　　12 garlic cloves, thinly sliced, divided

　　1 leftover roasted chicken carcass, meat picked off in large pieces and reserved, or 1 1/2 cups shredded cooked chicken

　　10 cups low-sodium chicken broth

　　1 1/2 cups whole farro

　　2 1/2 teaspoons kosher salt, divided

　　1 (15-ounce) can cannellini (white kidney) beans, drained, rinsed

　　1 cup thinly sliced Tuscan kale

　　2 tablespoons fresh lemon juice

　　1/8 teaspoon freshly ground black pepper

　　4 tablespoons radish-top salsa verde (optional)

　　1/4 cup coarsely chopped dill

　　1 baguette, sliced, toasted

　　Lemon wedges (for serving)

　　

Step 1

Heat 2 Tbsp. oil in a large pot over medium-high. Cook carrots, half of the onion, and 3 sliced garlic cloves, stirring occasionally, until softened and lightly browned, about 5 minutes. Add chicken carcass, if using, and broth; cover and simmer 30 minutes. (If you're not using carcass, simmer 15 minutes.)

　　

Step 2

Meanwhile, toast farro in another large pot over medium heat, stirring occasionally, until it starts to brown and smells nutty, about 3 minutes. Stir in 1 tsp. salt and 3 cups water. Cover and simmer until farro is tender and liquid evaporates, about 30 minutes; strain any remaining liquid, if necessary. Set aside 2 cups farro for Dill-Crusted Pork Tenderloin or reserve for another use.

　　

Step 3

Strain chicken broth mixture through a fine-mesh sieve into a large bowl; discard carcass and vegetables. Set aside 2 cups broth for Potato, Leek, and Pea Pot Pie or reserve for another use.

　　

Step 4

Wipe out pot, then heat remaining 1 Tbsp. oil over low. Cook remaining onion and 9 sliced garlic cloves, stirring occasionally, until tender and light golden, 8–10 minutes. Add remaining broth left in bowl, increase heat to medium-high, and bring to a simmer. Add reserved chicken meat, beans, kale, lemon juice, pepper, and remaining 1 1/2 tsp. salt and farro left in pot; cook until vegetables are cooked through, 3–5 minutes.

　　

Step 5

Divide soup among bowls. Stir 1 Tbsp. salsa verde into each bowl, if using, and sprinkle with dill. Serve with baguette slices and lemon wedges alongside.

　　

Do Ahead

Step 6

Soup can be made 2 days ahead. Chill in a resealable container.

　　Cooks' Note

　　Instead of salsa verde, you can use coarsely chopped parsley, cilantro, and/or mint. This recipe uses whole farro rather than the semi-pearled variety. To substitute farro, use wheat berries.