Tuscan Kale and Farro Soup with Lemon

Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrot, and celery and cook until softened, about 5-7 minutes.

Add garlic and red pepper flakes (if using) and cook for 1 minute more, until fragrant.

Pour in vegetable broth and bring to a boil. Add farro, reduce heat to low, cover, and simmer for 20 minutes, or until farro is tender.

Stir in cannellini beans and Tuscan kale. Cook until kale is wilted, about 5 minutes.

Stir in lemon juice and lemon zest. Season with salt and pepper to taste.

Serve hot, garnished with fresh parsley.