Hearty Tuscan Bean and Farro Soup

1. Heat Olive Oil

Begin by heating two tablespoons of extra virgin olive oil in a large, deep saucepan over medium heat. This initial step is crucial as preheating the oil ensures even cooking of the vegetables.

2. Cook Vegetables

Once the oil is hot, add the sliced onion, chopped celery, and carrots to the pan. Sprinkle with a bit of salt and pepper. Cook these vegetables for about 5 to 10 minutes, stirring occasionally, until they become glossy and the onion softens.

3. Add Garlic

Next, stir in the minced garlic and cook briefly until it becomes fragrant.

4. Add Farro and Beans

Add the farro and the soaked white beans to the pan. Pour in the chopped tomatoes along with their juices, and then add the stock or water. Stir everything together to combine.

5. Simmer Soup

Bring the mixture to a boil, then reduce the heat to a gentle simmer. Allow the soup to simmer for at least one hour. If the soup becomes too thick, adjust the consistency by adding more stock or water as needed.

6. Add Fresh Herbs

Five minutes before serving, stir in the chopped fresh parsley and, if you like, the basil.

7. Adjust Seasoning and Serve

Finally, taste the soup and adjust the seasoning with more salt and pepper if necessary. Serve hot, topped with freshly grated Parmesan.