Heat oil in a large pot over medium-high heat.
Add parsley in a mound to soup and bring soup to a boil. Reduce heat just below medium.
Cover and simmer 20 minutes. Then remove parsley, stir in kale and cook 10 - 15 minutes longer until both farro and kale are tender.
Adding in cannellini beans and heat through, about 1 minute.
Recipe source: adapted from BHG
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