The fire-roasted tomatoes add a smoky undertone to this satisfying Italian soup, but if you can't find them, feel free to use regular.
In a 3-1/2- or 4-quart slow cooker combine broth, tomatoes, farro, onion, carrots, celery, garlic, crushed red pepper, and salt.
Cover and cook on high-heat setting about 2 hours or until farro is tender but still chewy. Stir in kale, beans, and lemon juice. Cover and cook for 1 hour more.
Serve with cheese and parsley.