Originally Posted by kitchenelf
I normally use very little pasta in my Minestrone so it's not like you get a bite with every spoonful. I do like tubettini or acini de pepe and I add it towards the end. It seems to do ok for a few days in the fridge. For larger pasta I tend to make it separately though. If you use more pasta than I do I might be tempted to make it separately, cool under cold water, and then add it. That might help it not cook more when reheated - maybe?
I've been using acini de pepe a lot in my soups. I love cooking soups as it's economical, hearty and easy. The acini de pepe seems to give enough body without getting mushy as some of the larger pastas. I made pasta e fagoli with tubettini, but it absorbed all the liquid. I'm making lentil tomorrow, no starch in it though, just lentils, spinach and keilbasa.