In a 3 1/2- or 4-quart slow cooker combine the broth, tomatoes, sweet potato, farro, leeks, celery, garlic, salt and crushed red pepper. Cover and cook on high 2 hours or until farro is tender but still chewy.
Stir in greens, beans and shredded pork. Cover and cook 30 to 60 minutes more or until greens are tender. Stir in lemon juice. Sprinkle servings with basil.
2 1/2 starch, 1 1/2 lean protein, 1 1/2 vegetable, 1/2 fat