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In a medium saucepan, bring water to a boil. Stir in farro. Return to boiling; reduce heat. Simmer, covered, for 30 minutes; drain.
Meanwhile, in a Dutch oven heat oil over medium heat. Add celery, carrots, onion, turkey bacon, rosemary and garlic. Cook about 15 minutes or until vegetables are tender and golden, stirring frequently. Stir in cooked farro, tomatoes, potato and cheese rind. Add 6 cups broth. Bring to a boil; reduce heat. Simmer, covered, for 10 minutes or until potato is tender. Stir in kale and beans. Simmer, covered, for 5 to 10 minutes more or until kale is tender.
Remove and discard cheese rind. Season with ground black pepper. If desired, top each serving with grated Parmesan cheese.