1 tablespoon extra virgin olive oil
1 medium yellow onion, chopped
1 large carrot, peeled and chopped into ½” pieces
1 large parsnip, peeled and chopped into ½” pieces
1 large stalk celery, tops removed and chopped into ½” pieces
4 ounces chopped pancetta
2 cloves garlic, minced
(1) 15 ounce can petite diced tomatoes
4 cups chicken stock
2 cups water*
1 bay leaf
1 tablespoon freshly chopped rosemary or 1 teaspoon dried
½ cup farro*
1 medium sweet potato, peeled and chopped into ½” chunks
(1) 15 ounce can cannelini beans, rinsed and drained
1″ piece of parmesan cheese rind (optional)
1 bunch kale, tough stems removed and chopped*
salt and pepper, to taste