Put oil into a large pot like a Le Creuset Dutch oven over medium heat. Add the sliced onions and caramelize, making sure not to let them get brown. Add a little more olive oil as necessary.
Then add the garlic, stir, and add the celery and carrots.
Add the dried spices and cook for 5 to 10 minutes.
Add the farro, beans, tomatoes, wine, and stock, and stir,
Bring to a boil and then simmer for at least an hour until the farro and beans are tender.
Add in the parmesan rind.
If the soup becomes too thick, add more stock or water.
Serve with freshly grated parmesan on top!
Notes
This recipe makes a lot! But it’s great for leftovers or to serve a crowd!