Zuppa di Farro con Verdure (Italian Spelt and Vegetable Soup)

• 2 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 2 medium Carrot
• 2 pieces Celery
• 2 cloves Garlic
• 1 sprig Fresh rosemary
• 400 g Canned chopped tomatoes
• 1.2 liters Vegetable stock
• 200 g Farro
• 400 g Cannellini beans
• 50 g Parmesan

1. Heat the olive oil in a large pot over a medium heat. Finely chop the onion, then dice the carrot and celery, and add them to the pot. Cook for 8 to 10 minutes, stirring, until softened but not browned.
2. Crush the garlic and add it to the pot with the rosemary. Cook for 1 minute until fragrant, stirring so the garlic does not catch. Tip in the tomatoes and cook for 2 minutes to take the raw edge off.
3. Pour in the vegetable stock and bring to a gentle boil. Stir in the farro, then reduce to a steady simmer. Cook for 25 to 30 minutes, stirring occasionally, until the farro is tender.
4. Stir in the cannellini beans and simmer for 5 minutes to warm through. Remove the rosemary sprig, then ladle into bowls. Finish with the Parmesan and a final drizzle of olive oil if you like.

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