In a large pot, drizzle in about two tablespoons of olive oil and heat over medium flame. Add diced onion, carrot, and celery; sauté for 5-7 minutes until softened and translucent.

Stir in minced garlic, dried thyme, and bay leaf into the softened veggies. Cook for an additional minute until the garlic is fragrant.

Add the rinsed farro, white beans, chopped kale, and vegetable broth into the pot. Stir to combine.

Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce heat to a gentle simmer, cover partially, and cook for about 45 minutes.

If using a Parmesan rind, stir it in. Taste and season with salt and pepper to your liking.

Let the soup cool slightly before serving. Remove bay leaf and Parmesan rind if added. Ladle into bowls.