The children surprised me by eating the bean soup I made today. They told me they liked it although they asked to eat it with feta.
As a child, I would often eat pašta fažol for dinner or lunch. I also remember I preferred the version with polenta and not the one with the mushy pasta. Remembering this, I decided to cook the pasta separately after the bean soup was cooked for close to three hours. This was after the pinto beans soaked overnight for 16 hours.
Since I made a large pot of this soup, I knew there would be enough for another meal. I also knew that cooking the pasta on the side meant no more mushy pasta the following day.