Pick over and rinse the dried borlotti or cranberry beans.

Soak the beans in cold water to cover by at least 2 inches for 8 to 12 hours.

Alternatively, quick-soak the beans.

Drain the beans well.

Heat 3 tablespoons of extra-virgin olive oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking.

Cook the coarsely chopped onion, carrots, celery, and smashed and peeled garlic, stirring occasionally, until the onion is softened, about 10 minutes.

Stir in 10 cups of water, the drained beans, the coarsely chopped tomato, the loosely packed fresh flat-leaf parsley leaves, 10 fresh sage leaves, and 3 sprigs of fresh thyme.

Bring the mixture to a boil, then reduce the heat and cook at a bare simmer, partially covered, stirring occasionally and adding more water if necessary to keep the beans covered, until the beans are tender, 2 to 3 hours.

Discard the thyme sprigs.

Blend the mixture in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl.

Return the soup to the pot and bring to a boil.

Add 1 cup of whole-grain farro and 2 1/2 teaspoons of salt, then reduce the heat and simmer, stirring frequently, until the farro is tender (it will be chewy like barley), about 30 minutes.

Stir in 1/2 teaspoon of black pepper and serve drizzled with additional extra-virgin olive oil.