adapted from Epicurious

2 tablespoons olive oil

1 large onion, coarsely chopped

6 small carrots, coarsely chopped

2 ribs celery, coarsely chopped

2 garlic cloves, smashed and peeled

2 boxes chicken stock

2 cups of water

1 14 oz can crushed tomatoes

1/4 cup parsley

10 fresh sage leaves

3 springs of fresh thyme

1 cup whole grain farro

2 teaspoons salt

1/2 teaspoon black pepper

1 teaspoon red pepper flakes

Place dried beans in a large bowl.  Cover completely with water.  Let soak for 6 hours or overnight.  Drain beans.

Heat olive oil in a large Dutch oven or large soup pan.  Add onion, carrots, celery and garlic - saute for about 10 minutes until vegetables start to soften.  Stir in chicken broth, water, drained beans, canned tomatoes, parsley, sage and thyme.  Bring to a boil and then reduce heat to low, keeping the soup at a bare simmer.  Cook on the stove for about 2-3 hours until the beans are completely cooked through, stirring occasionally.  You may need to add more liquid as the soup continues to cook.

Discard the sprigs of thyme.  Use your immersion blender to puree the soup completely.  Add farro, salt, pepper and red pepper flakes.  Simmer on the stove until the farro is cooked through - about 30 minutes.