Vegetable Farro Soup - Oryana

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 stalks celery, sliced
• 1 large leek, white and pale green parts only, sliced
• 1 cup pearled farro
• 1 tablespoon tomato paste
• 2 quarts vegetable broth
• 1/2 teaspoon salt
• 1 15-oz can cannellini beans, drained and rinsed
• 2 carrots, diced
• 1 1/2 cups frozen peas, thawed
• 1 small zucchini, diced
• Salt and freshly ground black pepper
• Chopped fresh parsley for garnish
• Shaved Parmesan for garnish