Soak the currants in hot water until soft, drain the liquid and set aside.
Stem, seed, and clean the bell peppers. Slice each pepper into 2 large strips or pieces, and place pieces in a bowl.
Cut the cauliflower into smaller pieces and place them in the bowl with the peppers.
Cut 2 asparagus spear tips and place in the bowl, cut the stem into 1/4 inch slices on a bias cut and place them in the bowl. Add 1 tablespoon of olive oil to the bowl and salt and pepper to taste. Toss well to coat and place the coated vegetables on a lined tray and bake at 400 °F (204°C) until browned and caramelized.
Place the farro in a skillet and heat, place the farro in the center of a serving plate.
Heat the Italian sausage and place it in a row down the side of the farro, place the roasted vegetables into a skillet and heat and place them next to the sausage.
Warm the marinara and ladle down the center of the plate, top with the currants, parmesan and fresh basil leaves.
Bring water to a boil. Add vegetable base. Mix thoroughly until base has dissolved. Keep warm.
Spray the bottom of a warmed round pan that has a lid.
Add the onions, garlic and bay leaves. Cover. Sweat onions over low heat, stirring frequently. Cook until tender.
Add the farro. Stir into onion mixture.
Add warmed vegetable broth. Cover pan. Bring to a boil. Reduce heat. Allow to simmer over very low heat, stirring frequently. Keep covered between stirs.
Cook up to 1 hour over low heat just until farro is cooked and has absorbed all of the liquid. If farro seems a little chewy, add a small amount of water if necessary. Cook until liquid has been absorbed.
Season with salt and pepper to taste. Place in a full 2″ full stainless steel hotel pan. Allow to cool uncovered.
Transfer to a covered storage container and refrigerate until needed, up to 2 days.