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Heat the olive oil in a large pot over medium heat.
Add the chopped leeks, carrots, and fennel. Season with salt and red pepper flakes.
Sauté for three minutes until the vegetables turn soft.
Pour in the dry white beans and farro, and toast for a minute or two.
Add the canned diced tomatoes with their juices, chicken stock, thyme, Parmesan rind, and water.
Bring everything to a boil, then reduce the heat to a simmer.
Cook the soup, stirring occasionally, for about one and a half hours or until the beans are tender.
Season with salt to taste.
Add the kielbasa and kale. Cook until the kale and carrots are tender, about 15 minutes.
Remove and discard the thyme sprigs and Parmesan rind.
Serve with a drizzle of olive oil, a sprinkle of grated Parmesan, and a spritz of lemon.