In article >,
The Bubbo > wrote:

> On Friday I am making bouillabaisse (and bread and salad and a pre dinner
> cheese plate) for christmas dinner for my mom, grandfather and friends. David
> is vegetarian and does not really want to eat the seafood so I offered to make
> up a seperate soup for him. I'm going to do a semi-spicy, tomato/vegetable
> base with great northern beans, potatoes, potatoes, kale, onion and whatnot. I
> wanted to add some rotini (because it's in my pantry).
>
> Generally, when I make soups (generally of the chicken noodle variety) I cook
> the egg noodles seperately, add them to the bowl and add them to the soup so
> as to avoid mushy noodles in the leftover soup. But, i'm pretty much just
> going to be making enough for him, could I cook the noodles in the soup? Will
> that still release too much starch into the soup?

Why add noodles to that soup? It sounds like you would be better off
without the noodles in that soup because it already has beans in it, so
noodles would probably be overkill. I suggest you save the rotini for
another time.