Farro Soup

1 cup farro, soaked for 4-8 hours in 2 cups water
1/4 cup extra virgin olive oil
1 large onion, sliced
2 celery stalks, chopped
2 carrots, chopped
salt and freshly ground
1 tablespoon minced garlic
1 cup dried white beans, soaked several hours or overnight (or a can of organic white beans)
2 cups chopped tomato (or a can of organic chopped tomatoes, undrained)
4 cups organic vegetable stock (use more as needed)
1/4 cup chopped parsley
1/4 cup chopped fresh basil
Freshly grated Parmesan cheese (if desired)

1.  Put the oil in a large, deep saucepan over medium heat.  When hot, add onion, celery, carrots, salt and pepper. Cook until the vegetables are glossy and the onion softened, 5-10 minutes.  Add garlic and stir; add farro, beans (if not canned--add canned beans after farro is done cooking), tomato and stock and stir.
2. Bring to a boil then lower heat to simmer.  Cook until farro and beans are tender (up to an hour), adding stock or water as necessary if the mixture becomes too thick.
3.  Stir in the parsley and basil, cook for another five minutes.  Taste, adjust seasoning.  Serve topped with Parmesan.

Adapted from How to Cook Everything Vegetarian.