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Cook 1 and 1/2 cups of farro (rinsed) according to directions on package.
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Remove 4 cups of the cooking water, then drain the farro in a colander.
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In a large dutch oven or soup pot, heat 1/4 cup of EVOO (extra virgin olive oil) and the garlic over medium-low heat until the garlic is softened, about 3 minutes.
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Add the carrots and onion and cook until softened, about 7-10 minutes.
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Stir in the kale and 1/4 cup water. Cover the pot and cook until wilted, about 10 minutes.
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Stir in the cannellini beans and their liquid, the diced tomatoes and their juices, the parsley and crushed red pepper.
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Lower the heat, cover partially and gently simmer for 10 minutes
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Add the drained farro and 3 cups of reserved liquid to the soup; add the the final cup of water if needed to thin the soup (I ended up adding about 4 cups of extra water as I felt the soup needed it). Season with salt and pepper. Simmer for 10 minutes over medium heat. When serving, drizzle 1 tablespoon of EVOO over soup in serving bowls.