Trim and cut the Green Beans (1 1/2 cup). Peel and dice the Yellow Onion (1), Carrot (4) and Celery (3 stalk). Dice the Cooked Ham (2 cup). Peel and mince Garlic (2 clove).
Grate the Parmesan Cheese (1/2 cup) and zest the Lemon (1). Drain and rinse the Canned Great Northern Beans (15 ounce).
In a large dutch oven, heat Olive Oil (2 tablespoon) over medium high heat. Add diced onion, carrots, celery, and saute 4-5 minutes until vegetables are softened and fragrant. Add minced garlic and cook 1 minute.
Add diced ham and cook 3-4 minutes. Add Low-Sodium Vegetable Broth (6 cup), Canned Diced Tomatoes (15 ounce), and fresh Fresh Thyme (1 tablespoon). Bring soup to a boil.
Add Farro (1 cup). Reduce heat to a simmer and cook with lid slightly askew for 25 minutes.
Meanwhile, make the pistou: in a mini food processor, add Fresh Basil Leaf (1 cup), Italian Flat-Leaf Parsley (2 cup), and Garlic (1 clove). Pulse to mince. Add lemon zest and parmesan cheese and pulse 2-3 times to mix.
Add Olive Oil (5/8 cup), a little at a time, pulsing to blend. Set aside. After farro is cooked, add great northern beans and heat through.
To serve, ladle soup into a bowl. Drizzle a teaspoon or more of pistou over the soup, and add a squeeze of lemon and a little parmesan cheese.