There was quite a bit of farro left from when I made the farro salad. I found the salad kind of okay, but in a warm soup the farro contributes much more flavour to the final dish.
Adapted from How to Cook Everything Vegetarian by Mark Bittman
1/4 cup olive oil
1 large onion, sliced
2 celery stalks, chopped
2 carrots, chopped
salt and pepper
1 clove garlic, minced
1 cup farro
1 cup white beans, soaked overnight
2 cups chopped tomatoes
6 cups water
1 bunch flat-leaved parsley, minced
grated parmesan for serving
Heat the olive oil in a stock pot, add the onion, celery and carrot and fry on medium heat until the onion turns translucent. Add the garlic and fry until fragrant. Add the farro, beans, tomatoes and water. Simmer on low heat until the beans and farro become tender, about an hour. Add salt and pepper to taste. Stir in the parsley and serve with a sprinkling of parmesan.