Heat oil in a large pot over medium heat. Add bacon and cook, stirring often, until golden brown, about 3 minutes. Add farro and cook, stirring often, until grains are slightly darker, about 2 minutes.
Add onion, carrots, celery, garlic, and Italian seasoning to pot. Season with salt and pepper, to taste. Cook and stir occasionally until vegetables are slightly softened, about 4 minutes. Add tomato paste and red pepper flakes, and cook until paste is slightly darkened, about 1 minute.
Add broth to pot, bring to a boil, reduce heat, and simmer until farro is tender, about 30 minutes. Stir kale and beans into soup and cook until kale is wilted.
Ladle hot soup into bowls, and sprinkle with parmesan cheese, if desired. Store leftovers in fridge for up to 4 days or freeze for 4-6 months.