Not really a recipe, just some general guidelines:
Saute in butter and olive oil until soft:
2 diced carrots
2 diced stalks of celery
1 good sized onion, diced
1 or 2 cloves of garlic, minced
Add one 14 oz. can diced tomatoes
Chicken broth or water
1 can of cannellini beans
Hot pepper flakes to taste
Simmer until all is tender, blend. Add another can beans and simmer to blend flavors. Serve over Ditalini pasta.
Note: Mom would use leftover tomatoes from sausage and peppers in this soup instead of the tomatoes if there was any around. Makes for an amazing pot of soup. During lent we make this soup with just water, then we use plenty of butter for flavor.