Heat oil in a large pot or Dutch oven, add onions, celery, carrots and ham. Saute for about 10 minutes until the vegetables start to get tender.
Add water, chicken broth, wheat berries, cheese rind, salt and pepper. Then bring to a boil.
Once it boils, reduce heat and simmer covered for 30 minutes or until wheat berries are tender.
Stir in tomatoes and kale and cook until thoroughly heated.