Preheat the oven to 350°F.

Slice off 1/4-inch of the top of the head of garlic, exposing the tips of some of the garlic cloves. Place cut side up on a piece of aluminum foil large enough to wrap around the bulb. Drizzle with 1 tablespoon of the olive oil and wrap the foil around the bulb. Place in the oven and roast for 40 minutes while you cook the farro.

In a saucepot over high heat, bring 2-1/2 cups of vegetable broth and the farro to a boil. Cover the pot, lower the heat, and simmer for approximately 30 minutes until the broth is absorbed and the farro is just cooked to al dente (a little chewy).

Once the garlic is cool enough to handle, squeeze the cloves out of their skins onto a cutting board and finely chop them.

In a large soup pot over medium-high heat, add the remaining tablespoon of olive oil and the onion. Sauté for 5 minutes or until the onion is translucent. Stir in the roasted garlic and tomato paste. Cook until the tomato paste is fragrant, approximately 1 minute.

Add the 4 cups of broth, tomatoes, cooked farro, oregano, basil, and bay leaf to the onions. Stir to combine and bring to a simmer. Once simmering, stir in the beans and kale. Continue to simmer for 10 to 15 minutes until the kale has wilted and the soup is hot.

Season with salt and pepper and ladle into serving bowls. Top each bowl of soup with some nutritional yeast for a cheesy flavor.