Heat stockpot/soup pot on medium, add olive oil
Saute onion, carrot, celery, tomatoes, potatoes, rosemary sprig, salt and pepper for 10 minutes, stirring frequently
Add the water/stock and bring to a boil on medium-high. You can remove the rosemary sprig at this time (I left mine in)
Lower the heat to maintain a low boil, then add the wheat berries/farro and cook for 25 minutes (keep an eye on it so it doesn’t boil and overcook)
Add beans and kale and cook until kale is wilted but still bright green (remove rosemary sprig if you left it in)
Enjoy!