Heat the oven to 300 degrees.

Place the farro onto a baking sheet and toast the farro in the oven for 15 minutes. Remove from the oven and set aside.

In a heavy-bottomed pan heat your olive oil over medium heat. Add the garlic and leeks and cook for 7 to 10 minutes until the veggies are softened but not brown. Season with salt and pepper. Add the veggie stock or water and bring to a boil. Add the farro and parmesan rind, turn the heat down to a rolling simmer and cook for 10 to 15 minutes until the farro is cooked through. Add the English peas, asparagus, snap peas, and greens. Turn off the heat immediately. The heat from the broth will cook the vegetables without leaving them soggy. Serve with lemon zest, fresh mint and parsley, and lots of freshly grated parmesan.