{"id":3794,"date":"2026-07-26T15:11:39","date_gmt":"2026-07-26T15:11:39","guid":{"rendered":"https:\/\/travelshelper.com\/nemacki\/welt-der-kulinarik\/kroatische-nationalgerichte\/dalmatinische-pasta-fazol\/"},"modified":"2026-07-26T15:11:39","modified_gmt":"2026-07-26T15:11:39","slug":"dalmatinische-pasta-fazol","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/de\/welt-der-kulinarik\/kroatische-nationalgerichte\/dalmatinische-pasta-fazol\/","title":{"rendered":"Dalmatinische Pa\u0161ta Fa\u017eol"},"content":{"rendered":"\n<style>\n#recipe-de-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup{\n  --gj-bg:#f5f2eb;--gj-surface:#fffdfa;--gj-surface-soft:#f8f4ec;\n  --gj-ink:#1d2421;--gj-ink-soft:#414a46;--gj-muted:#656c68;\n  --gj-gold:#8f6318;--gj-gold-deep:#7d4f13;--gj-gold-soft:#efe2c8;\n  --gj-night:#24312e;--gj-night-deep:#18211f;\n  --gj-line:rgba(36,49,46,.12);--gj-line-strong:rgba(36,49,46,.2);\n  --gj-serif:\"Iowan Old Style\",\"Palatino 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.gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt;letter-spacing:.05em}\n}\n<\/style>\n<section id=\"recipe-de-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\" lang=\"de\" dir=\"ltr\" aria-labelledby=\"recipe-title-de-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Kroatische K\u00fcche \u00b7 Bohneneintopf \u00b7 Rezept<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-de-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\"><span class=\"gj-title-main\"><b>Dalmatinische Pa\u0161ta Fa\u017eol<\/b> mit zweierlei Bohnen und kurzer Pasta<\/span> <span class=\"gj-title-accent gj-serif\">in kr\u00e4ftiger Tomatenbr\u00fche<\/span><\/h2>\n    <p class=\"gj-sub\">S\u00e4mige Pa\u0161ta Fa\u017eol verbindet Borlotti- und Cannellinibohnen mit kurzer Pasta, Panceta, Wurzelgem\u00fcse und einer langsam aufgebauten Tomatenbr\u00fche.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Grundinformationen zum Rezept\">\n      <li>Kategorie: <strong>Eintopf<\/strong><\/li>\n      <li>K\u00fcche: <strong>Kroatische K\u00fcche<\/strong><\/li>\n      <li>Methode: <strong>Schmoren<\/strong><\/li>\n      <li>Schwierigkeit: <strong>Einfach<\/strong><\/li>\n    <\/ul>\n  <\/header>\n  <dl class=\"gj-facts\" aria-label=\"Zeit, Menge und Kalorien\">\n    <div class=\"gj-fact\"><dt>Menge<\/dt><dd>6 Portionen<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Vorbereitung<\/dt><dd>25 Min.<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Garzeit<\/dt><dd>80 Min.<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Ruhezeit<\/dt><dd>10 Min.<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Gesamt<\/dt><dd>1 Std. 55 Min.<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Pro Portion<\/dt><dd>\u2248 435 kcal<\/dd><\/div>\n  <\/dl>\n  <figure class=\"gj-hero\">\n    <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Pasta-Fazol-\u2014-Croatian-Pasta-and-Bean-Soup-3.webp\" alt=\"Breite Schale dalmatinischer Pa\u0161ta Fa\u017eol mit Bohnen und kurzer Pasta auf einem Holztisch neben Brot und L\u00f6ffel\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n    <figcaption>Pa\u0161ta Fa\u017eol mit Borlotti- und Cannellinibohnen, kurzer Pasta und einer s\u00e4migen Tomatenbr\u00fche.<\/figcaption>\n  <\/figure>\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-de-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-de-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">Herkunft, Geschmack und Technik<\/h3><\/div>\n    <div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">Pa\u0161ta Fa\u017eol ist ein Gericht, das zwischen Suppe und Eintopf steht. In Dalmatien bezeichnet der Name eine Verbindung aus Bohnen und Pasta, die in einer aromatischen Br\u00fche so lange zusammengef\u00fchrt werden, bis St\u00e4rke und H\u00fclsenfr\u00fcchte eine s\u00e4mige, aber noch l\u00f6ffelbare Konsistenz ergeben. Ein Pa\u0161ta Fa\u017eol Rezept braucht deshalb keine Sahne und kein Mehl. Seine Bindung entsteht aus einem kleinen Anteil zerdr\u00fcckter Bohnen und aus der Pasta, die direkt im Topf gart. Panceta liefert salzige Tiefe, bleibt aber mengenm\u00e4\u00dfig zur\u00fcckhaltend. Der Schwerpunkt liegt auf Bohnen, Gem\u00fcse und der warmen Tomatengrundlage.<\/p><blockquote class=\"gj-pull\">Die gew\u00fcnschte S\u00e4migkeit kommt aus zerdr\u00fcckten Bohnen und Pastast\u00e4rke, nicht aus einer schweren Mehlschwitze.<\/blockquote><p>Die Basis wird in einer breiten, schweren Kasserolle aufgebaut. Panceta br\u00e4t langsam aus, damit ihr Fett aromatisch wird, ohne dass die W\u00fcrfel hart werden. Zwiebel, M\u00f6hre und Staudensellerie garen darin bei mittlerer Hitze, bis sie weich und leicht s\u00fc\u00dflich riechen. Dieser Schritt darf nicht durch hohe Hitze verk\u00fcrzt werden: Gebr\u00e4unte Zwiebel w\u00fcrde den klaren, erdigen Bohnengeschmack \u00fcberdecken. Tomatenmark wird nur kurz mitger\u00f6stet, anschlie\u00dfend l\u00f6sen gehackte Tomaten und Br\u00fche die R\u00f6ststoffe. Lorbeer und ein kleiner Rosmarinzweig geben Hintergrundaroma, werden aber vor dem Servieren entfernt.<\/p><p>Borlotti- und Cannellinibohnen bringen unterschiedliche Texturen. Borlotti sind cremig und nussig, Cannellini milder und glatter. Bereits gekochte Bohnen machen den Ablauf zuverl\u00e4ssig und halten die Gesamtzeit unter zwei Stunden. Etwa ein Viertel der Bohnen wird mit einer Gabel zerdr\u00fcckt und fr\u00fch in die Br\u00fche gegeben. Die restlichen Bohnen kommen ganz hinzu, sodass im fertigen Teller sowohl Bindung als auch erkennbare K\u00f6rner vorhanden sind. Wer getrocknete Bohnen verwendet, muss sie getrennt vollst\u00e4ndig garen; S\u00e4ure aus Tomaten w\u00fcrde rohe oder halbgare Bohnen im Eintopf deutlich langsamer weich werden lassen.<\/p><\/div><div class=\"gj-copy-col\"><p>Kurze R\u00f6hrenpasta ist f\u00fcr diesen Topf besonders geeignet, weil sie Br\u00fche aufnimmt und Bohnen in ihrer Gr\u00f6\u00dfe \u00e4hnelt. Sie wird erst zugegeben, wenn die Gem\u00fcsebr\u00fche bereits rund schmeckt. Beim Garen muss h\u00e4ufiger ger\u00fchrt werden, denn die freigesetzte St\u00e4rke setzt sich gern am Topfboden ab. Zus\u00e4tzlich wird hei\u00dfe Br\u00fche bereitgehalten, um die Konsistenz zu steuern. Pa\u0161ta Fa\u017eol soll nach dem Kochen etwas fl\u00fcssiger wirken als auf dem Teller gew\u00fcnscht. W\u00e4hrend der zehnmin\u00fctigen Ruhezeit quillt die Pasta weiter und die Bohnenst\u00e4rke bindet sp\u00fcrbar nach.<\/p><p>Salz verlangt Aufmerksamkeit, weil Panceta, Br\u00fche und gekochte Bohnen sehr unterschiedlich gew\u00fcrzt sein k\u00f6nnen. Zun\u00e4chst kommt nur eine kleine Menge in den Topf. Die endg\u00fcltige Pr\u00fcfung erfolgt nach dem Quellen der Pasta. Schwarzer Pfeffer wird frisch gemahlen, damit er nicht bitter mitkocht. Ein d\u00fcnner Faden Oliven\u00f6l am Ende ist kein dekorativer Zusatz, sondern bringt fruchtige Frische in den tiefen, erdigen Eintopf. Geriebener Hartk\u00e4se wird in dieser Version bewusst weggelassen; er w\u00fcrde das Zusammenspiel von Bohnen, Tomate und Schweinebauch st\u00e4rker in Richtung einer Pastasauce verschieben.<\/p><p>Die getestete Variante ist kr\u00e4ftig genug f\u00fcr ein Hauptgericht und dennoch ausgewogen. Jede Portion enth\u00e4lt viel Gem\u00fcse und H\u00fclsenfr\u00fcchte, w\u00e4hrend 80 Gramm Panceta f\u00fcr den ganzen Topf ausreichen. Am n\u00e4chsten Tag wird der Eintopf deutlich dicker. Beim Erw\u00e4rmen kommt deshalb etwas Wasser oder ungesalzene Br\u00fche hinzu, und die Temperatur steigt langsam, damit die Pasta nicht zerf\u00e4llt. Frisches Brot passt gut, ist aber nicht notwendig. Entscheidend ist, den Topf nicht bis zur v\u00f6lligen Trockenheit zu reduzieren: Pa\u0161ta Fa\u017eol bleibt ein saftiges L\u00f6ffelgericht, dessen Oberfl\u00e4che gl\u00e4nzt und dessen Br\u00fche zwischen den Zutaten sichtbar bleibt.<\/p><\/div><\/div>\n  <\/section>\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-de-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">\n    <div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Vom ersten Arbeitsschritt bis zum Servieren<\/p><h3 id=\"recipe-timeline-de-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">Rhythmus der Zubereitung<\/h3><\/div><p class=\"gj-rail-total\">Vorbereitung: 25 Min. \u00b7 Garung: 80 Min. \u00b7 Ruhe: 10 Min.<\/p><\/div>\n    <ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Panceta auslassen und Gem\u00fcse schneiden.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT20M\">0:20<\/time><span>Tomatenbasis und Bohnen aufbauen.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT1H5M\">1:05<\/time><span>Pasta direkt im Eintopf garen.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT1H45M\">1:45<\/time><span>Ruhen lassen, Konsistenz und Salz pr\u00fcfen.<\/span><\/li><\/ol>\n    <p class=\"gj-rail-sum\"><strong>Rezept in K\u00fcrze.<\/strong> Panceta wird langsam ausgelassen, bevor Zwiebel, M\u00f6hre und Sellerie weich geschmort werden. Tomatenmark, gehackte Tomaten, Br\u00fche, Lorbeer und Rosmarin bilden die Basis. Ein Viertel der gekochten Bohnen wird zerdr\u00fcckt und fr\u00fch einger\u00fchrt, damit der Topf nat\u00fcrliche Bindung erh\u00e4lt; die \u00fcbrigen Borlotti- und Cannellinibohnen bleiben ganz. Kurze R\u00f6hrenpasta gart direkt in der Br\u00fche und setzt zus\u00e4tzliche St\u00e4rke frei. Regelm\u00e4\u00dfiges R\u00fchren verhindert Ansetzen, etwas Reservebr\u00fche h\u00e4lt die Konsistenz l\u00f6ffelbar. Nach zehn Minuten Ruhe wird Pa\u0161ta Fa\u017eol mit frischem Pfeffer und Oliven\u00f6l abgeschmeckt. Der Eintopf ergibt sechs s\u00e4ttigende Portionen und bleibt bewusst saftig, weil Pasta und Bohnen beim Abk\u00fchlen weiter Fl\u00fcssigkeit aufnehmen.<\/p>\n  <\/aside>\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-de-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-de-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">Zutaten<\/h3><\/div>\n    <div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredient-group-1-de-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\"><h4 id=\"recipe-ingredient-group-1-de-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">F\u00fcr die Grundlage<\/h4><ul><li><strong>80 g Dalmatinska Panceta, fein gew\u00fcrfelt<\/strong><em>Alternativ milde, luftgetrocknete Pancetta verwenden.<\/em><\/li><li><strong>30 ml natives Oliven\u00f6l extra<\/strong><\/li><li><strong>150 g Zwiebel, fein gew\u00fcrfelt<\/strong><\/li><li><strong>100 g M\u00f6hre, fein gew\u00fcrfelt<\/strong><\/li><li><strong>80 g Staudensellerie, fein gew\u00fcrfelt<\/strong><\/li><li><strong>2 Knoblauchzehen, fein gehackt<\/strong><\/li><li><strong>30 g Tomatenmark<\/strong><\/li><li><strong>400 g gehackte Tomaten<\/strong><\/li><li><strong>1,2 l ungesalzene Gem\u00fcse- oder Fleischbr\u00fche<\/strong><em>Zus\u00e4tzlich 200 ml hei\u00df bereithalten.<\/em><\/li><li><strong>2 Lorbeerbl\u00e4tter<\/strong><\/li><li><strong>1 kleiner Rosmarinzweig<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredient-group-2-de-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\"><h4 id=\"recipe-ingredient-group-2-de-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">F\u00fcr Bohnen und Pasta<\/h4><ul><li><strong>300 g gekochte Borlottibohnen, abgetropft<\/strong><\/li><li><strong>300 g gekochte Cannellinibohnen, abgetropft<\/strong><\/li><li><strong>180 g kurze R\u00f6hrenpasta<\/strong><em>Ditalini, kleine Makkaroni oder eine \u00e4hnlich kleine Form.<\/em><\/li><li><strong>6 g feines Meersalz<\/strong><em>Je nach Salzgehalt von Panceta und Br\u00fche anpassen.<\/em><\/li><li><strong>1\/2 TL frisch gemahlener schwarzer Pfeffer<\/strong><\/li><li><strong>15 ml natives Oliven\u00f6l extra zum Fertigstellen<\/strong><\/li><\/ul><\/section><\/div><\/div>\n    <aside class=\"gj-ing-note\"><strong>Allergene und Sicherheit.<\/strong> Gluten durch die Pasta. Panceta kann je nach Herstellung Spuren von Sellerie oder Senf enthalten; bei Br\u00fche und verarbeiteten Fleischwaren die Kennzeichnung pr\u00fcfen.<\/aside>\n  <\/section>\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-de-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-de-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">Zubereitung Schritt f\u00fcr Schritt<\/h3><\/div>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Aromatische Basis<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Panceta auslassen<\/p><p class=\"gj-step-x\">Panceta in einem schweren Topf bei mittlerer bis niedriger Hitze 6\u20138 Minuten braten, bis etwas Fett austritt und die R\u00e4nder leicht Farbe annehmen.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Gem\u00fcse weich schmoren<\/p><p class=\"gj-step-x\">Oliven\u00f6l, Zwiebel, M\u00f6hre und Sellerie zugeben und 10 Minuten unter gelegentlichem R\u00fchren weich garen. Knoblauch einr\u00fchren und 1 Minute weitergaren.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Tomatenbasis ansetzen<\/p><p class=\"gj-step-x\">Tomatenmark 2 Minuten mitr\u00f6sten. Gehackte Tomaten, 1,2 l Br\u00fche, Lorbeer und Rosmarin einr\u00fchren und 25 Minuten sanft k\u00f6cheln lassen.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Bohnen und Pasta<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Bohnen binden<\/p><p class=\"gj-step-x\">150 g der gemischten Bohnen mit einer Gabel grob zerdr\u00fccken. Zerdr\u00fcckte und ganze Bohnen in den Topf geben und 15 Minuten leise kochen.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Pasta garen<\/p><p class=\"gj-step-x\">Pasta einr\u00fchren und nach Packungszeit 9\u201312 Minuten knapp bissfest garen. Alle zwei Minuten umr\u00fchren und bei Bedarf von der Reservebr\u00fche zugeben.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Eintopf ruhen lassen<\/p><p class=\"gj-step-x\">Lorbeer und Rosmarin entfernen. Salz und Pfeffer einr\u00fchren, den Topf 10 Minuten zugedeckt ruhen lassen und die Konsistenz danach mit etwas hei\u00dfer Br\u00fche korrigieren.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Fertigstellen<\/p><p class=\"gj-step-x\">Pa\u0161ta Fa\u017eol in tiefe Schalen geben und jede Portion mit wenig Oliven\u00f6l abschlie\u00dfen. Die Br\u00fche soll s\u00e4mig sein, aber zwischen Bohnen und Pasta noch sichtbar bleiben.<\/p><\/div><\/li><\/ol>\n  <\/section>\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-de-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-de-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">Servieren, aufbewahren und anpassen<\/h3><\/div>\n    \n<div class=\"gj-info-grid\">\n  <section class=\"gj-info-card\"><h4>Servieren und kombinieren<\/h4><p>Sehr hei\u00df in tiefen Schalen servieren. Rustikales Brot, eingelegte milde Paprika oder ein kleiner bitterer Blattsalat passen dazu; geriebener K\u00e4se ist nicht erforderlich.<\/p><\/section>\n  <section class=\"gj-info-card\"><h4>Aufbewahren und erhitzen<\/h4><p>Schnell abk\u00fchlen und bis zu 3 Tage bei h\u00f6chstens 4 \u00b0C lagern. Beim Erw\u00e4rmen etwas Wasser zugeben und den Eintopf vollst\u00e4ndig auf mindestens 74 \u00b0C erhitzen. Einfrieren ist m\u00f6glich, die Pasta wird danach jedoch weicher.<\/p><\/section>\n  <section class=\"gj-info-card\"><h4>Vier praktikable Varianten<\/h4><ul><li>Panceta weglassen und mit ger\u00e4uchertem Paprikapulver eine vegetarische Rauchnote setzen.<\/li><li>Nur Borlottibohnen verwenden und einen gr\u00f6\u00dferen Anteil grob zerdr\u00fccken.<\/li><li>Einen Teil der Pasta durch gew\u00fcrfelte Kartoffeln ersetzen und deren Garzeit vorziehen.<\/li><li>Zum Schluss fein gehackte Petersilie statt zus\u00e4tzlichem Oliven\u00f6l einr\u00fchren.<\/li><\/ul><\/section>\n  <section class=\"gj-info-card\"><h4>Drei Hinweise aus der Testk\u00fcche<\/h4><ol><li>Tomatenmark kurz r\u00f6sten, aber nicht dunkel werden lassen.<\/li><li>Pasta etwas fr\u00fcher pr\u00fcfen, weil sie w\u00e4hrend der Ruhezeit weitergart.<\/li><li>Reservebr\u00fche hei\u00df halten, damit der Kochprozess beim Verd\u00fcnnen nicht stoppt.<\/li><\/ol><\/section>\n  <section class=\"gj-info-card gj-info-card--wide\"><h4>Ben\u00f6tigte Ausr\u00fcstung<\/h4><ul><li>Schwerer Topf oder Kasserolle<\/li><li>Holzl\u00f6ffel<\/li><li>K\u00fcchenwaage<\/li><li>Gabel zum Zerdr\u00fccken der Bohnen<\/li><li>Sch\u00f6pfkelle<\/li><\/ul><\/section>\n<\/div>\n  <\/section>\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-de-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-de-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">N\u00e4hrwerte pro Portion<\/h3><\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Kalorien<\/dt><dd>\u2248 435 kcal<\/dd><\/div>\n      <div><dt>Kohlenhydrate<\/dt><dd>\u2248 61 g<\/dd><\/div>\n      <div><dt>Protein<\/dt><dd>\u2248 20 g<\/dd><\/div>\n      <div><dt>Fett<\/dt><dd>\u2248 13 g<\/dd><\/div>\n      <div><dt>Ballaststoffe<\/dt><dd>\u2248 13 g<\/dd><\/div>\n      <div><dt>Natrium<\/dt><dd>\u2248 720 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><strong>Portion:<\/strong> 1 Portion (etwa 480 g). <strong>Wichtige Allergene:<\/strong> Gluten durch die Pasta. Panceta kann je nach Herstellung Spuren von Sellerie oder Senf enthalten; bei Br\u00fche und verarbeiteten Fleischwaren die Kennzeichnung pr\u00fcfen. Die Werte sind eine ungef\u00e4hre Sch\u00e4tzung auf Grundlage \u00fcblicher Referenzdaten; tats\u00e4chliche Werte variieren durch Marken, Zuschnitt, Fl\u00fcssigkeitsverlust, Fettaufnahme und Portionierung.<\/p>\n  <\/section>\n  <footer class=\"gj-close\">\n    <p class=\"gj-close-kicker\">Abschlie\u00dfender Eindruck<\/p>\n    <p class=\"gj-close-quote\">Ein guter Bohnentopf bleibt l\u00f6ffelbar, obwohl Bohnen und Pasta ihm sp\u00fcrbare Substanz geben.<\/p>\n    <p class=\"gj-close-copy\">Durch die zweistufige Verwendung der Bohnen entsteht eine klare, nat\u00fcrliche Bindung. Panceta und Tomate liefern Tiefe, ohne die H\u00fclsenfr\u00fcchte zu verdecken.<\/p>\n  <\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-de-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Dalmatinische Pa\u0161ta Fa\u017eol mit zweierlei Bohnen und kurzer Pasta in kr\u00e4ftiger Tomatenbr\u00fche\",\n  \"description\": \"S\u00e4mige Pa\u0161ta Fa\u017eol verbindet Borlotti- und Cannellinibohnen mit kurzer Pasta, Panceta, Wurzelgem\u00fcse und einer langsam aufgebauten Tomatenbr\u00fche.\",\n  \"inLanguage\": \"de\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Pasta-Fazol-\u2014-Croatian-Pasta-and-Bean-Soup-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Pasta-Fazol-\u2014-Croatian-Pasta-and-Bean-Soup-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Pasta-Fazol-\u2014-Croatian-Pasta-and-Bean-Soup-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"publisher\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\",\n    \"logo\": {\n      \"@type\": \"ImageObject\",\n      \"url\": \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2024\/11\/Logo-Travel-S-Helper.jpg\"\n    }\n  },\n  \"recipeCuisine\": \"Kroatische K\u00fcche\",\n  \"recipeCategory\": \"Eintopf\",\n  \"cookingMethod\": \"Schmoren\",\n  \"keywords\": \"Pa\u0161ta Fa\u017eol, kroatischer Bohneneintopf, Pasta mit Bohnen, Dalmatinische Bohnensuppe, Eintopf mit Panceta\",\n  \"prepTime\": \"PT25M\",\n  \"cookTime\": \"PT1H20M\",\n  \"totalTime\": \"PT1H55M\",\n  \"recipeYield\": \"6 Portionen\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"435 kcal\",\n    \"carbohydrateContent\": \"61 g\",\n    \"proteinContent\": \"20 g\",\n    \"fatContent\": \"13 g\",\n    \"fiberContent\": \"13 g\",\n    \"sodiumContent\": \"720 mg\",\n    \"servingSize\": \"1 Portion (etwa 480 g)\"\n  },\n  \"recipeIngredient\": [\n    \"80 g Dalmatinska Panceta, fein gew\u00fcrfelt\",\n    \"30 ml natives Oliven\u00f6l extra\",\n    \"150 g Zwiebel, fein gew\u00fcrfelt\",\n    \"100 g M\u00f6hre, fein gew\u00fcrfelt\",\n    \"80 g Staudensellerie, fein gew\u00fcrfelt\",\n    \"2 Knoblauchzehen, fein gehackt\",\n    \"30 g Tomatenmark\",\n    \"400 g gehackte Tomaten\",\n    \"1,2 l ungesalzene Gem\u00fcse- oder Fleischbr\u00fche\",\n    \"2 Lorbeerbl\u00e4tter\",\n    \"1 kleiner Rosmarinzweig\",\n    \"300 g gekochte Borlottibohnen, abgetropft\",\n    \"300 g gekochte Cannellinibohnen, abgetropft\",\n    \"180 g kurze R\u00f6hrenpasta\",\n    \"6 g feines Meersalz\",\n    \"1\/2 TL frisch gemahlener schwarzer Pfeffer\",\n    \"15 ml natives Oliven\u00f6l extra zum Fertigstellen\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Aromatische Basis\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Panceta auslassen\",\n          \"text\": \"Panceta in einem schweren Topf bei mittlerer bis niedriger Hitze 6\u20138 Minuten braten, bis etwas Fett austritt und die R\u00e4nder leicht Farbe annehmen.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Gem\u00fcse weich schmoren\",\n          \"text\": \"Oliven\u00f6l, Zwiebel, M\u00f6hre und Sellerie zugeben und 10 Minuten unter gelegentlichem R\u00fchren weich garen. 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