Vegetable Farro Soup

!Instructions Heat a large pot over medium heat and add the oil and onion. Fry until transparent then add the garlic. Fry for a minute or two until fragrant then add the celery and carrot. Fry, stirring regularly, until beginning to soften – about 5 minutes. Meanwhile take half the beans (1 cup / 200 grams) and place them in a food processor or blender along with the chopped tomatoes. I used canned beans and I did not rinse them in order to add more body to the soup. Process until pureed. Add the bean puree, 3 cups (720 ml) of vegetable stock, farro and remaining whole beans to the pot. Bring to a boil then reduce to a simmer. Simmer until the farro is tender yet firm – 20 to 40 minutes depending on which type of farro you have. If you would like a thinner soup (and to stretch it to 4 servings) add as much of the remaining cup of vegetable stock as you would like (I didn’t add any as I prefer this soup thick). Add salt and pepper to taste. Serve the farro soup garnished with fresh basil and a drizzle of olive oil if desired.