Sauté carrots, celery, onions, garlic and crushed red pepper in olive oil, sometimes I add cabbage if I have it. Add chicken broth, water, a few chicken bouillon cubes, kidney beans and cannellini beans. Bring to a boil and simmer until vegetables are tender. I like to cook the ditalini on the side and add it to the soup, unlike my mother and my grandmas who cooked the macaroni right in the pot with the soup. Spinach or escarole is good in this also. Pecorino Romano cheese and black pepper add the finishing touches. So easy, but so good.