Method:

Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, celery, and fennel. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and begin to release their aromas.

Add Garlic: Add the minced garlic to the pot and cook for another minute until fragrant.

Toast the Farro: Stir in the farro and cook for 2-3 minutes, allowing the grain to lightly toast and absorb the flavors of the vegetables.

Simmer the Soup: Add the crushed tomatoes, broth, salt, and pepper. Stir well to combine. Bring the soup to a boil, then reduce the heat to low and simmer for 30-35 minutes, or until the farro is tender but still chewy.

Add Beans and Greens: Stir in the white beans and leafy greens. Simmer for an additional 5 minutes until the greens are wilted and the beans are heated through.

Serve: Adjust seasoning to taste, and serve hot with a drizzle of olive oil or a sprinkle of Parmesan cheese, if desired.

Variations & Substitutions:

Gluten-Free: If you’re avoiding gluten, you can substitute farro with quinoa or rice.

Vegetarian/Vegan: Use vegetable broth and skip the cheese for a vegan-friendly option.

Spicy: Add a pinch of red pepper flakes for a little heat.

Extra Protein: For a heartier version, add some diced chicken or sausage.

Tips:

Use high-quality stock and tomatoes, as they form the base of the soup and contribute to the depth of flavor.

Farro can absorb a lot of liquid, so you might need to add more broth or water when reheating leftovers.

The soup will keep for up to a week in the fridge and can be frozen for longer storage.