• 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 can white beans or 1 cup dried white beans, soaked  overnight 

• 2 cups chopped tomatoes (canned are fine; do not drain) 

• 6 cups vegetable stock or water, more as necessary 

• ¼ cup chopped fresh parsley (optional)

• ¼ cup chopped fresh basil  (can substitute pesto in place of basil)

•  Freshly grated Parmesan
  

Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.

Bring to a boil, then adjust heat so the mixture simmers steadily. Cook until farro and beans are tender, at about an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil, then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.