1) In a heavy bottomed pot, heat olive oil on med/low heat.

2) Add in the vegetables and sweat until translucent and soft WITHOUT browning. If the vegetables stick to the pan, lower the heat & add a spoonful of water.

3) Then toss in the farro, toasting with the vegetables for 1-2 minutes.

4) Add in the herbs & stock. Season with salt & pepper.

5) Then Bring up to a low simmer and continue to simmer for 30-40 minutes until the farro is tender.

6) You can control the consistency of the soup: to make it more 'stewy' hold back a little stock, and the contrary if you like it 'soupy,' add a bit more stock.

7) Drizzle with extra virgin olive oil, sprinkle of Parmesan cheese and serve with toasty bread.