Heat a large Dutch oven over medium heat. Add the oil and continue to heat until hot. Add the onions, carrots, celery, fennel and salt. Cook, stirring often with a wooden spoon, for 4 minutes, or until the vegetables are beginning to soften.Add the farro and stir, combining it with the vegetables and coating it in the oil. Add 3 cups of water, then stir in the broth and bay leaf. Bring to a boil, then reduce the heat to medium-low and simmer for 12-minutes.Stir in the roasted red peppers, tomatoes and beans and continue to simmer for an additional 25 minutes. Remove and discard the bay leaf. Remove from the heat and stir in the lemon juice and parsley. Ladle soup into serving bowls, drizzle with olive oil and sprinkle with Clean Cuisine “Nut Cheese”, if desired.