Bring 2 c chicken broth to a boil, in a medium pot. Add ⅓ c uncooked farro to boiling water, cook, covered for 20-30 minutes, or until farro is chewy and tender.
While farro is cooking, slice ⅓ whole leek thinly, then rinse well. Slice ½ stalk celery, ½ whole carrot, and ⅛ whole onion into evenly sliced pieces. Add veggies and ½ tablespoon butter to hot frying pan. Cook for 6-8 minutes, then add ½ teaspoon Italian seasoning and ⅔ c cooked Cannellini beans, cook for another 3-5 minutes or until leeks and beans are soft and warm.
Layer farro, then beans and vegetables into a bowl. Eat immediately.
Use vegetable broth (and olive oil) to make this vegan.
Buy precooked farro to save time.
Swap leeks for shallots if you don't have any.
Substitute any white bean for Cannellini beans
Save leftover veggies to use in chicken noodle or another simple broth soup.