Heat oil in a large pot over medium heat. Add onions and garlic and cook, stirring occasionally, until onions are translucent, about 5 min. (Note from recipe author: While onions and garlic cook, I do the “chop and drop” method, peeling and cutting the carrot and parsnip and adding them to the cooking onions as I go. Otherwise, add the prepared carrots and parsnips with the onion.) Add Fleur de Sel and farro; stir until coated in oil, about 1 min. Add stock, tomatoes, Italian Herbs, crushed red pepper and bay leaves. Bring to a boil. Cover and reduce to a simmer. Simmer for 20 min. Add kale and water if needed (suggest 1 cup). Cover and simmer for 10 more min. Add beans and more water if needed (suggest another 1 cup). Cover and simmer for 10 more min. Check farro texture and soup flavor. Continue cooking, if needed, to get farro to your preferred texture. Add additional water (or broth) to thin the soup if desired.