Cheese Tortellini and Farro Vegetable Soup

In a large pot, heat olive oil over medium heat. Add the celery, onion and leek and cook until softened, stirring occasionally for 5 minutes. Maintain medium heat and add the Farro and tomato paste. Stir thoroughly to coat the Farro. Add the beans and 4 cups of the water or vegetable stock. Bring to a boil, then lower heat and simmer for 30 minutes. Add the carrots and remaining 4 cups of water or vegetable stock, cover the pot and cook over low heat for 20-25 minutes until the carrots are tender. Stir in the peas and cook an additional 3-5 minutes. Season with salt and black pepper. Cook the tortellini according to package instructions, drain and divide into soup bowls. Ladle soup over tortellini and sprinkle with fresh basil. Serve immediately.