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Prep Beans: If using fresh beans, boil in hot water for about an hour. For dried beans, soak for 12 hours, then boil for about three hours. Drain and reserve the cooking broth.
Sauté Flavor Base: In a skillet, heat the olive oil and cook the lard, peeled and seeded tomatoes, chopped celery, onion, carrot, garlic, sage, and rosemary together for 30 minutes. Season with salt and pepper.
Blend Beans: Add the boiled beans to the skillet, mix, and then blend to a creamy consistency.
Cook Farro: Rinse the farro under cold water thoroughly. In a large pot, cook the farro in the bean cooking broth over moderate heat for at least an hour.
Combine and Serve: Mix the farro with the bean cream in the pot. Serve the soup in bowls, topped with freshly ground pepper and a drizzle of olive oil.