From My Bowl

0 Sauté: Warm the oil in a large dutch oven or pot over medium-high heat. Once shimmering, add the onion and celery; sauté for 5 to 7 minutes, stirring occasionally, until the onion starts to turn golden.
1 Aromatics: Reduce the heat to medium. Add the sun-dried tomatoes, garlic, Italian seasoning, chopped chiles or chili flakes, and black pepper to taste. Mix well and sauté for 2 to 3 minutes, until browned bits start to stick to the bottom of the pan.
2 Bring to a Boil: Add the beans, farro, vegetable broth, and water. Stir well, then bring to a boil over high heat.
3 Simmer: Reduce the heat to medium and maintain a simmer for 10 minutes, stirring occasionally to make sure nothing sticks to the bottom of the pan. Add the chopped kale and sauté for 3 to 5 more minutes, until the kale is tender. Check the farro for doneness; if it is not fully cooked, simmer for an additional 2 to 3 minutes.
4 Final Touches: Turn the heat off and stir in the lemon juice and parsley. Taste the broth and add more salt or pepper to taste, if necessary.
5 Serve & Store: Serve warm, with bread or as desired. Store any leftovers in the refrigerator in an airtight container for up to 5 days. You can also freeze leftovers in a freezer-safe container for up to 2 months.