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Tuscany Tomato Soup

1/4 cup olive oil

4 tablespoons butter

4 carrots, peeled and finely diced

4 stalks celery, finely diced

3 medium onions, finely minced

3 (28-ounce) cans tomatoes with juice

1/2 cup finely chopped parsley

1/4 cup minced fresh basil

Salt and freshly ground black pepper

1. Heat the oil and butter in a large pot. Cook the carrots, celery, and onions for about 20 minutes, or until very tender.
2. Puree tomatoes in food processor or blender; add to the vegetable mixture in pot and continue cooking over medium heat for 25 to 30 minutes longer. Remove from heat. Stir in parsley and basil; season with salt and pepper. Serve.

Serves 8 to 10.