Farro, White Bean and Kale Stew

Ingredients

• 1 1/2 cups cannellini beans, about 10 ounces
• 2 tablespoons extra virgin olive oil
• ¼ pound pancetta in 1 piece, ¼-inch dice
• 1 medium yellow onion, diced
• 1 large carrot, diced
• 1 stalk celery, diced
• 1 sprig fresh rosemary
• 2 cloves garlic, minced
• 1 cup farro (see note), about 6 ounces
• 1 bunch kale, leaves and ribs, cut into 1-inch pieces
• 4 cups chicken stock
• Extra virgin olive oil for drizzling