Step 1: Prepare the Farro

Rinse the Farro: Place the farro in a fine-mesh strainer and rinse under cold water until the water runs clear. This helps remove any dust or debris.

Step 2: Sauté the Vegetables

Heat the Olive Oil: In a large pot, heat the olive oil over medium heat.

Add the Onion and Garlic: Sauté the chopped onion until translucent (about 3-4 minutes). Add the minced garlic and cook for another minute, stirring constantly to avoid burning.

Step 3: Add the Remaining Ingredients

Incorporate the Carrots and Celery: Add the diced carrots and celery, cooking for about 5 minutes until they begin to soften.

Stir in the Tomatoes: Add the diced tomatoes with their juice, then stir in the rinsed farro.

Pour in the Broth: Add the broth, thyme, bay leaf, salt, and pepper. Bring to a boil.

Step 4: Simmer the Soup

Reduce Heat: Once boiling, reduce the heat to low and let the soup simmer for about 30 minutes, or until the farro is tender.

Adjust Seasonings: Taste the soup and adjust the seasonings, adding more salt, pepper, or herbs as desired.

Step 5: Serve and Garnish

Remove the Bay Leaf: Discard the bay leaf before serving.

Garnish: Ladle the soup into bowls and garnish with fresh parsley or basil.