Add the beans and 6 cups of water to a saucepan and bring to a boil. Place a lid on the pan and reduce the heat to medium-low. Simmer beans over medium-low heat until just tender, about 1 hour.
Drain the beans and set aside.
Heat the olive oil in a dutch oven or large pot over medium-high heat.
Add the celery, carrot, garlic, and onion and cook, stirring often, until vegetables begin to soften, about 5 minutes.
Stir in the tomatoes, farro, 7 cups of water, 2 tsp salt, and 1/4 tsp black pepper then bring to a boil.
Cover the pot and reduce the heat to medium-low then simmer over medium-low heat, stirring occasionally, until farro is cooked (tender, but a little chewy), about 35 minutes.
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