This soup requires very little active participation, with most of the time spent soaking and simmering the beans and grains. The result is a tasty, filling, and comforting soup.
Pre-soak the beans and farro—combine the beans and farro and cover with 2 inches of water, let sit for at least 4 hours up to overnight.
Heat a stock pot or dutch oven over medium heat. Add a few glugs of olive oil followed by the onion. After sweating them for a few minutes, add the carrot and celery. Season with salt and pepper. Then add the garlic, thyme, and rosemary. Cook until the herbs become fragrant (another minute or so).
Drain the beans and farro, add them the pot, and cover by 4 inches of water.
Bring to boil for 10 minutes, then reduce the heat and simmer for 1½-2 hours (adding water if necessary).
Fish out the bay leaves and thyme and rosemary stems before serving.