Heat oil in a large pot. Add onion, celery, and carrot and sauté until onion is soft. Add garlic and butternut squash and cook for another couple of minutes.

Add water/stock and farro. Bring to a boil. Cook for 20 minutes. Add tomatoes and beans and cook for another 20 minutes or until squash is soft. Optionally, you can smash some of the pieces of squash (using a fork) to add thickness and sweetness to the broth.