Vegetable Farro Soup

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

1. In a large soup pot, heat the oil. Add the celery and leek and cook over medium high heat, until softened, about 5 minutes. Add the farro and tomato paste and cook, stirring, until the grains are coated and shiny, about 30 seconds.
2. Add 1 quart of the broth, the salt, and the beans and bring to a boil. Lower heat and simmer for 30 minutes. Add the carrots and remaining 1 quart broth. Cover and cook over low heat until the carrots are tender, 30 minutes.
3. Add the peas and zucchini, cover and cook until tender, about 10 minutes. Season with additional salt and pepper to taste and serve sprinkled with parsley and Parmesan.