Bring a large soup pot to medium heat. Add 1 Tbsp. extra virgin olive oil, then add onion, celery, carrot and red pepper. Cover and cook for about 5-6 minutes until vegetables are becoming soft. Add garlic and stir for 1 minute.
Add kale, green beans, oregano, red pepper flakes, salt and tomatoes. Then add enough water to cover soup. Simmer for 8-10 minutes.
Add farro and white beans, stir and cook 5-10 more minutes, adding more water to reach desired consistency.
Stir in basil. Season with salt and pepper.
Divide soup among plates, garnish with fresh parsley and grated parmesan cheese.
Contributor: Ashley Hightower