Prepare the vegetables by cutting the carrots into 1/4-inch thick rounds. Remove any thick stems from the carrot greens and roughly chop. Shred the kale.

In a large stockpot, heat the oil. Add the garlic, carrots and fava beans and sauté for one minute.

Add the kale, chicken, linguica and stock to the pot and season with a pinch of salt and pepper.

Bring soup to a boil. Turn heat to low and simmer for 1 hour.

Season with salt if needed. Stir in carrot greens and cook for 1 minute before serving.