Italian Bean and Farro Soup | The Whole Grains Council

Ingredients

• 1 Tbsp Extra-virgin olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 1 stalk celery, finely chopped
• ⅓ cup loosely packed fresh flat-leaf parsley, chopped
• 2 tsps finely chopped fresh basil
• 1 clove garlic, minced
• 1 14 ½ ounce can diced tomatoes (not drained)
• 4 cups vegetable broth
• ½ cup farro or barley
• 1 can (14-19 oz) cannellini beans, rinsed
• Freshly ground pepper to taste
• 2 Tbsp freshly grated Parmigiano-Reggiano cheese