This hearty and complex soup/stew is great for cold weather. It includes a number of vegetables and can be made vegan or vegetarian.
Heat the olive oil in a large, heavy Dutch oven or other pot. Once heated, add the pancetta (if using) and cook it for a few minutes, stirring occasionally, until the pancetta begins to get crispy.
Add the diced carrot and onion, as well as the crushed garlic clove. Stir to combine the ingredients, and cook the mixture on medium heat for about 3-5 minutes until the vegetables are softened. Then add the bay leaf (leaves), chopped rosemary leaves, and the chopped peperoncino peppers and cook for another 2-3 minutes.
Add the torn or chopped kale, stir it into the vegetables and herbs. Then cover the pot and let the kale wilt on low heat for about 3-5 minutes.
Stir in the drained beans and the tomato paste. Add about a 1/2 teaspoon of salt. Pour in the 4 cups of broth (or broth and water) and add the parmesan rind if using. Bring the soup to a boil, lower it to a simmer, and simmer for about 30 minutes.
While the soup is simmering, make the farro. (See note.) When the farro is done, drain off any remaining water from the farro and add it to the soup.
Add freshly ground pepper and additional salt to taste, plus any broth or water required to bring it to desired consistency.
The easiest way to cut the onion and carrots is like this:
Tuscan or lacinto kale is the type with long leaves that are not curly. For all kale, you should remove the tough part of the stem. I like to shred kale by cutting off the thick stem, rolling it into a cigar, then cutting the cigar into thin rounds. To make the shreds shorter, cut each round in half.
Domenica specified peperoncini, which I think are red spicy peppers. If I had used them, I probably would have done about 1/4 - 1/2 teaspoon of red pepper flakes. Instead though, I used pepperoncini peppers (with 2 "p"s) sold in a glass jar, packed in vinegar and water. They are not as hot as red peperoncini peppers. In terms of taste, they are slightly sweet but also spicy, rather like a spicier version of banana peppers.
Domenica drizzles olive oil on each portion at the end. I didn't do that, but it sounds like a nice touch.