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Cook farro according to package directions. Drain; set aside.
Meanwhile, in a large Dutch oven cook fennel, mushrooms, carrots, onion and garlic in hot olive oil over medium heat 10 minutes, stirring occasionally. Stir in broth, cannellini beans, tomatoes and zucchini. Bring to a boil; reduce heat. Simmer, covered, 10 to 15 minutes or until vegetables are tender. Stir in cooked farro, Italian seasoning, salt and pepper.
To serve, divide soup among six soup bowls. If desired, sprinkle with Parmesan cheese and fennel fronds.