Heat olive oil in a large soup pot. Add garlic and onions and sauté for 4-5 minutes, or until onions are tender and transleucent.
Add celery and carrots and sauté for another 2-3 minutes, or until celery begins to become tender.
Next, add green beans, tomatoes, broth, and remaining seasonings and bring to a simmer, stirring occassionally.
Add farro and continue simmering until farro is fluffy and tender, roughly 20 minutes.
Reduce heat and stir in spinach and beans, until tender is wilted.
Remove bay leaf and serve up your soup! Garnish with shredded parmesan or asiago cheese if desired, and enjoy!