Farro Soup with Vegetables and White Beans

Wash hands thoroughly, lathering with soap and rinsing with running water before beginning prep.
Dice the onion, slice the carrots, and chop the celery. Mince the garlic.
Rinse the farro in a strainer and set aside.
1 cup onions, 2 cups carrots, 1 cup celery, 2 teaspoons garlic, 1 cup farro
Heat the olive oil in a 5-quart pot. Add the onion, carrots, and celery. Cook on medium-high heat for 5 to 7 minutes, until vegetables begin to soften and the oil starts to turn slightly golden (from the carrots).
2 Tablespoons olive oil
1 cup onions 2 cups carrots 1 cup celery
Add the garlic and stir for 30 to 60 seconds until fragrant. Drop in the bay leaf and stir in the tomato paste, salt (if using), and pepper. Cook briefly, lowering the heat to prevent burning.
2 teaspoons garlic 1 bay leaf 2 Tablespoons tomato paste ½ teaspoon salt ¼ teaspoon black pepper
Pour in the farro. Using a wooden spoon, mix the farro into the vegetable-tomato paste mixture and cook briefly.
1 cup farro
Add the tomatoes, broth, water, and Parmesan rind. Bring to a boil and stir well, scraping up any bits on the bottom of the pot.
1 14.5-ounce can tomatoes 4 cups broth 1 cup water 1 Parmesan rind
Lower the heat and simmer for 20 minutes.
Add the beans and any meat (if desired) and cook for 10 to 20 minutes, until farro is soft.
1 14-ounce can white beans
Serve in large bowls, drizzled with olive oil and showered with chopped flat-leaf parsley.
¼ cup flat leaf parsley

Instant Pot Instructions