Stir in the farro and bring to a simmer ... Garnish with cheese and serve. Make Ahead: The soup can be refrigerated for 3 days and reheated before serving.

Add the farro and tomato paste and cook, stirring, until the grains are coated and shiny, 30 seconds. Add 1 quart of the water and the beans and bring to a boil. Simmer over low heat for 30 minutes.

Customize it. Substitute quinoa or farro for rice, or use your favorite beans to make the soup your own. Make in advance. This dish actually tastes better the next day! Leftover harira soup ...