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1
Soak farro in 6 cups of water at least 8 hours or overnight.
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2
Transfer farro and soaking water to a large pot, add salt, and bring to a simmer over medium-low heat.
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3
Cook until farro is tender and chewy, about 45 to 60 minutes.
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4
Drain and reserve farro.
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5
Place olive oil in a large pot over medium-low heat.
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6
When it shimmers, add garlic, onion, and carrot.
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7
Season well with salt and freshly ground black pepper and cook until vegetables are tender and onion is translucent, about 5 minutes.
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8
Add farro, potatoes, herbs, and garbanzo beans and season well with salt and freshly ground black pepper.
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9
Stir mixture so that everything gets coated in oil and herbs.
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10
Add chard and kale to the pot and cook, stirring occasionally, until greens start to let off liquid and shrink in size, about 10 minutes.
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11
Stir in tomatoes and Worcestershire sauce and season with salt and freshly ground black pepper.
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12
Add chicken broth (the vegetable mix should be just covered by the liquidif there is not enough, add some water) and bring to a simmer.
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13
Simmer, partially covered, until potatoes are cooked through, about 35 to 40 minutes.
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14
Season well with salt and freshly ground black pepper, remove bay leaf, and serve.
