Italian Farro Soup

Ingredients
2 tablespoons extra virgin olive oil
1 large onion, sliced
2 celery stalks, trimmed and chopped
2 carrots, peeled and chopped
Salt and pepper
1 tablespoon minced garlic
1 cup farro, spelt or barley
1 cup dried white beans, soaked for several hours or overnight
2 cups chopped tomatoes with juice
6 cups stock or water, more as necessary
¼ cup chopped fresh parsley
¼ cup chopped fresh basil, optional
Freshly grated Parmesan

Directions

1. Put oil in a large saucepan and heat, add onion, celery, carrots, pinch of salt and pepper. Cook until vegetables have softened. Add garlic, stir for 1 min then add farro, beans, tomatoes and stock, and stir.
2. Bring to a boil, then simmer, cook until farro and beans are tender, approx. 1 hour. Add parsley and basil, adjust seasoning to taste and serve with parm. If soup gets too thick add more stock.