[prawn]

You could easily tweak this to be similar to something I grew up with, from Slovenia: https://www.tasteatlas.com/manestra Maybe cook longer and blend some of it to thicken it up.

Ours typically had pork and Polish sausage added, plus this type of pasta: https://www.google.com/search?q=Ditalini&safe=off&source=lnm...

It's similar to what Italians would know of as Pasta e fagioli (pasta and beans) but obviously varies by region, even village by village.

[voidfunc]

Very familiar with pasta fagioli (Italian heritage). Ill check this out tho, thanks!

[faeyanpiraat]

If you cook the pasta in the soup, it will significantly shorten its shelf life.

Better cook it separately and add it to the current portion you are eating.

[tomcooks]

Pasta e fagioli, o coi fagioli

If it's about heritage get it right, it's worth it.

[federiconafria]

The funny thing is that we call that minestra in Italy. I keep being pleasantly surprised by how food is just different shades when you move from country to country...

[top_kekeroni_m8]

That's just a weird Croatian name - it's mostly called minestra everywhere.. :)

[highhedgehog]

I'm italian and thank you for reminding me that we have that deliciousness. I don't know why I don't make it more often.