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In a Dutch oven, bring broth and water to a boil. Add farro; return to boiling. Reduce heat. Simmer, covered, for 15 minutes.
Meanwhile, in a large skillet cook mushrooms, carrots, and leeks in hot oil over medium heat about 5 minutes or until leeks are tender. Add garlic and cook for 30 seconds, stirring frequently. Stir mushroom mixture, kale, black-eyed peas, thyme, salt and black pepper into the farro. Bring to a boil; reduce heat. Simmer, covered, about 15 minutes more or until the farro is tender. Stir in undrained tomatoes; heat through.
Ladle soup into bowls and serve. If desired, top with Parmesan shards and crushed red pepper.