In a large enameled Dutch oven or other heavy pot, heat the olive. Add the celery, onion and leek and cook over moderately high heat, stirring a few times, until softened. Add the farro and tomato paste and cook, stirring until the grains are coated, about 30 seconds.
Add the chicken broth and water to the pot and bring to a boil. Add the beans and bay leaf and simmer over low heat for 20 minutes.
Add the carrots and cover the pot. Simmer on low for 20 minutes or until the carrots are just tender.
Add the peas and fresh herbs. Simmer until the peas have warmed up, about 5 minutes. Season with kosher salt and freshly ground black pepper. Sprinkle basil over each serving.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2017/11/20/vegetable-farro-soup/