Tuscan Bean Soup

Dice the onion, carrots, and celery into small cubes, and mince the garlic.

Heat the butter and vegetable oil in a deep pot, and sauté the onion until translucent, followed by the carrots for 2-3 minutes, and the celery for another 2-3 minutes.

Add the ground meat and cook until it loses its pink color and becomes crumbly.

Stir in the garlic, oregano, basil, and thyme, heat through well, then add the tomato paste, season with salt, and pour in the broth or water.

Bring to a boil, reduce the heat, and simmer for 15-20 minutes.

Add the beans and cook for 10 minutes.