Tie the sage, thyme and rosemary together with cooking twine, and then set it aside.
Warm the olive oil in a Dutch oven over medium heat. Stir in the bacon and allow it to cook in the hot oil until it renders its fat and becomes crispy, about 5 minutes.
Add the onions, carrots, celery, and garlic to the hot fat, stirring them occasionally until the vegetables release their fragrance and the onions turn translucent - about 10 minutes. Pour in the chicken bone broth, and then stir in the farro, cranberry beans, and tomatoes. Drop in the bundle of herbs and simmer, covered, over medium-low heat until the farro blooms and is tender.
Once the farro softens and becomes tender, turn off the heat, and then remove the bundle of herbs. Taste the soup’s broth, and then add salt as you like it. Serve hot with finely sliced basil.