INGREDIENTS
1
Chicken carcass, roasted
2
Carrots (about 10 ounces), large
1/4 cup
Dill
12
Garlic cloves
1
Lemon
2
Onions
1 cup
Tuscan kale
10 cups
Chicken broth, low-sodium
2 tbsp
Lemon juice, fresh
4 tbsp
Radish-top salsa verde
1 1/2 cups
Farro, whole
1/8 tsp
Black pepper, freshly ground
2 1/2 tsp
Kosher salt
3 tbsp
Olive oil
1
Baguette, toasted
1 15 ounce can
Cannellini (white kidney) beans, drained, rinsed