{"id":3859,"date":"2026-07-26T14:53:07","date_gmt":"2026-07-26T14:53:07","guid":{"rendered":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/pasta-fazol-dalmata\/"},"modified":"2026-07-26T14:53:07","modified_gmt":"2026-07-26T14:53:07","slug":"pasta-fazol-dalmata","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/pasta-fazol-dalmata\/","title":{"rendered":"Pa\u0161ta fa\u017eol d\u00e1lmata"},"content":{"rendered":" <style> \/* Compact editorial recipe layout v2.7 \u2014 scoped to this recipe section. *\/ #recipe-es-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup{--gj-bg:#f5f2eb;--gj-surface:#fffdfa;--gj-ink:#1d2421;--gj-soft:#414a46;--gj-muted:#656c68;--gj-gold:#8f6318;--gj-gold-deep:#7d4f13;--gj-gold-soft:#efe2c8;--gj-night:#24312e;--gj-line:rgba(36,49,46,.13);--gj-serif:\"Iowan Old Style\",\"Palatino Linotype\",\"Book 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.gj-info-grid,#recipe-es-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-intro-grid{grid-template-columns:repeat(2,minmax(0,1fr))}#recipe-es-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-fact,#recipe-es-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-nutri-row>div,#recipe-es-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-ing-group,#recipe-es-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-info-card,#recipe-es-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-steps>li,#recipe-es-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-pull,#recipe-es-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-rail,#recipe-es-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-close{break-inside:avoid;box-shadow:none}#recipe-es-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-rail{background:#fff;color:#000;border:1px solid #999}#recipe-es-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-rail *{color:#111!important}#recipe-es-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt;letter-spacing:.05em}} <\/style> <section id=\"recipe-es-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\" lang=\"es\" dir=\"ltr\" aria-labelledby=\"recipe-title-es-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\"> <header class=\"gj-masthead\"> <p class=\"gj-eyebrow\">Cocina croata \u00b7 Sopa de carne \u00b7 Receta<\/p> <h2 class=\"gj-title\" id=\"recipe-title-es-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\"><span class=\"gj-title-main\"><b>Pa\u0161ta fa\u017eol d\u00e1lmata<\/b> con alubias y pasta corta<\/span> <span class=\"gj-title-accent gj-serif\">espesada con pe\u0161t arom\u00e1tico<\/span><\/h2> <p class=\"gj-sub\">Guiso espeso de alubias y pasta corta con tomate, verduras y pe\u0161t de panceta, ajo y perejil, cocido hasta quedar cremoso sin nata.<\/p> <ul class=\"gj-meta\" aria-label=\"Informaci\u00f3n b\u00e1sica de la receta\"><li>Categor\u00eda: <strong>Sopa de carne<\/strong><\/li><li>Cocina: <strong>Croata<\/strong><\/li><li>M\u00e9todo: <strong>Cocci\u00f3n lenta en una olla<\/strong><\/li><li>Dificultad: <strong>Media<\/strong><\/li><\/ul> <\/header> <dl class=\"gj-facts\" aria-label=\"Tiempo, cantidad y calor\u00edas\"><div class=\"gj-fact\"><dt>Cantidad<\/dt><dd>6 porciones<\/dd><\/div><div class=\"gj-fact\"><dt>Preparaci\u00f3n<\/dt><dd>20 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cocci\u00f3n<\/dt><dd>1 h 25 min<\/dd><\/div><div class=\"gj-fact\"><dt>Remojo<\/dt><dd>8 horas<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>9 h 45 min<\/dd><\/div><div class=\"gj-fact\"><dt>Por porci\u00f3n<\/dt><dd>\u2248 350 kcal<\/dd><\/div><\/dl> <figure class=\"gj-hero\"><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=\"Cuenco de pa\u0161ta fa\u017eol con alubias, pasta tubular y verduras en caldo de tomate sobre una mesa de madera\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Pa\u0161ta fa\u017eol de consistencia cremosa, con alubias enteras y pasta corta bien visible.<\/figcaption><\/figure> <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-es-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-es-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">Fundamento y t\u00e9cnica de la receta de pa\u0161ta fa\u017eol d\u00e1lmata<\/h3><\/div><div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">Pa\u0161ta fa\u017eol ocupa el espacio pr\u00e1ctico entre una sopa y un guiso. En Dalmacia se prepara para alimentar con pocos elementos fundamentales: alubias, pasta, verduras y una base arom\u00e1tica que aporta profundidad. El nombre re\u00fane dos palabras de uso cotidiano, pa\u0161ta y fa\u017eol, y describe el plato sin adornos. La cuchara debe encontrar legumbres enteras, tubos de pasta y un caldo espeso que se adhiere a ambos, no una salsa seca ni una sopa transparente.<\/p><blockquote class=\"gj-pull\">La cremosidad procede del almid\u00f3n de las alubias y la pasta; el pe\u0161t aporta fondo, no una capa pesada de grasa.<\/blockquote><p>La textura comienza con el remojo de las alubias. Ocho horas en abundante agua reducen la diferencia entre la superficie y el centro, de modo que la cocci\u00f3n posterior resulta m\u00e1s uniforme. El agua de remojo se desecha y las legumbres se cuecen en l\u00edquido limpio. La sal se a\u00f1ade cuando ya han empezado a ablandarse; as\u00ed se evita depender de un tiempo r\u00edgido y se juzga el punto por la cremosidad del interior.<\/p><p>El pe\u0161t es la pieza que transforma una olla sencilla. Panceta, ajo y perejil se pican hasta formar una pasta gruesa, no un pur\u00e9. Al disolverse en la base de cebolla, zanahoria y apio, la grasa distribuye el aroma y la carne curada aporta salinidad. Por esa raz\u00f3n, la sal final se ajusta solo despu\u00e9s de que la pasta haya cocido. El tomate no debe dominar: su funci\u00f3n es dar acidez, color y cuerpo, mientras que las alubias siguen siendo el sabor principal.<\/p><p>Una parte de las legumbres se aplasta contra la pared de la olla antes de incorporar la pasta. Ese gesto libera almid\u00f3n y produce una consistencia cremosa sin nata ni harina. La pasta corta se cuece directamente en el guiso, donde absorbe l\u00edquido y saz\u00f3n. Como contin\u00faa hinch\u00e1ndose despu\u00e9s de apagar el fuego, se retira un minuto antes del punto habitual y se deja reposar diez minutos con la olla tapada.<\/p><\/div><div class=\"gj-copy-col\"><p>El control del l\u00edquido es flexible, pero no arbitrario. Las distintas alubias absorben cantidades diferentes y la evaporaci\u00f3n cambia con el di\u00e1metro de la olla. Se reserva agua caliente para corregir al final, siempre en peque\u00f1as adiciones. El plato servido debe moverse lentamente al inclinar la cuchara y conservar algo de caldo entre los ingredientes. Si queda demasiado compacto, la pasta dominar\u00e1 al enfriarse.<\/p><p>Esta versi\u00f3n conserva la l\u00f3gica dom\u00e9stica del plato y ofrece un m\u00e9todo reproducible. Se prepara con alubia borlotti seca, pasta tubular peque\u00f1a y una cantidad moderada de panceta. El resultado mejora tras un breve reposo, pero no necesita horas de espera. En la mesa funciona como plato \u00fanico, acompa\u00f1ado de pan y una ensalada \u00e1cida que contraste con la densidad de las legumbres.<\/p><p>Al reposar, la relaci\u00f3n entre pasta y caldo cambia de manera visible. Para servirlo m\u00e1s tarde, conviene detener la cocci\u00f3n con un poco m\u00e1s de l\u00edquido del que parece necesario y enfriar la olla con rapidez. Al recalentar se a\u00f1ade agua caliente en peque\u00f1as cantidades, no aceite, hasta recuperar una consistencia cuchareable. La pasta seguir\u00e1 m\u00e1s blanda que el primer d\u00eda, pero las alubias y el pe\u0161t conservan bien su car\u00e1cter. Este comportamiento explica por qu\u00e9 la receta evita una cantidad excesiva de pasta y reserva el espesado principal para las propias legumbres.<\/p><\/div><\/div><\/section> <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-es-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\"><div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Del remojo a una olla ligada<\/p><h3 id=\"recipe-timeline-es-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">Ritmo de preparaci\u00f3n<\/h3><\/div><p class=\"gj-rail-total\">Activo: 20 min \u00b7 Cocci\u00f3n: 1 h 25 min \u00b7 Remojo: 8 h<\/p><\/div><ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Las alubias se cubren con agua y reposan durante la noche.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT8H\">8:00<\/time><span>Se inicia la cocci\u00f3n con laurel y se prepara el pe\u0161t.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT9H\">9:00<\/time><span>Verduras, tomate y alubias se integran en un caldo espeso.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT9H25M\">9:25<\/time><span>La pasta termina en la olla y el guiso reposa diez minutos.<\/span><\/li><\/ol><p class=\"gj-rail-sum\"><strong>La receta, en breve.<\/strong> Las alubias remojadas se cuecen con laurel hasta quedar casi tiernas. Aparte, cebolla, zanahoria y apio se rehogan con un pe\u0161t grueso de panceta, ajo y perejil; despu\u00e9s se incorpora tomate. La base vuelve a la olla con las legumbres y una peque\u00f1a parte se aplasta para espesar el caldo de forma natural. La pasta corta se cuece directamente en el guiso y se retira un minuto antes del punto completo, porque contin\u00faa absorbiendo l\u00edquido durante el reposo. El resultado es espeso pero todav\u00eda cuchareable, con alubias enteras y pasta bien definida. La receta rinde seis porciones y funciona como plato \u00fanico.<\/p><\/aside> <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-es-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-es-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">Ingredientes<\/h3><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredient-group-1-es-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\"><h4 id=\"recipe-ingredient-group-1-es-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">Para las alubias<\/h4><ul><li><strong>300 g de alubias borlotti secas<\/strong><em>Remojadas durante 8 horas y escurridas.<\/em><\/li><li><strong>1,6 l de agua<\/strong><\/li><li><strong>1 hoja de laurel<\/strong><\/li><li><strong>6 g de sal fina<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredient-group-2-es-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\"><h4 id=\"recipe-ingredient-group-2-es-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">Para el sofrito, el pe\u0161t y la pasta<\/h4><ul><li><strong>80 g de panceta curada, picada<\/strong><\/li><li><strong>120 g de cebolla, picada<\/strong><\/li><li><strong>100 g de zanahoria, en dados peque\u00f1os<\/strong><\/li><li><strong>80 g de apio, en dados peque\u00f1os<\/strong><\/li><li><strong>2 dientes de ajo<\/strong><\/li><li><strong>20 g de perejil fresco<\/strong><\/li><li><strong>30 ml de aceite de oliva<\/strong><\/li><li><strong>300 g de tomate triturado<\/strong><\/li><li><strong>180 g de pasta tubular corta<\/strong><\/li><li><strong>2 g de pimienta negra molida<\/strong><\/li><li><strong>2 g de sal fina<\/strong><\/li><\/ul><\/section><\/div><\/div><aside class=\"gj-ing-note\"><strong>Al\u00e9rgenos y seguridad.<\/strong> Contiene gluten y cerdo. La panceta aporta una parte importante del sodio; si se usa una pieza muy salada, debe escaldarse un minuto y reducirse la sal a\u00f1adida. El guiso debe enfriarse en recipientes poco profundos antes de refrigerarlo.<\/aside><\/section> <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-es-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-es-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">Preparaci\u00f3n, paso a paso<\/h3><\/div><h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Remojo y cocci\u00f3n de las alubias<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Remoje las alubias<\/p><p class=\"gj-step-x\">Cubra las alubias con al menos tres veces su volumen de agua y d\u00e9jelas 8 horas. Esc\u00farralas y deseche el agua de remojo.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Cueza hasta casi ablandar<\/p><p class=\"gj-step-x\">Ponga las alubias en una olla con 1,6 l de agua y el laurel. Lleve a hervor suave, retire la espuma y cueza 50\u201365 minutos, hasta que el centro est\u00e9 cremoso pero la piel siga intacta.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Pe\u0161t y base vegetal<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Prepare el pe\u0161t<\/p><p class=\"gj-step-x\">Pique la panceta, el ajo y el perejil hasta obtener una pasta gruesa en la que todav\u00eda se distingan peque\u00f1os trozos.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Rehogue las verduras<\/p><p class=\"gj-step-x\">Caliente el aceite en otra olla, a\u00f1ada cebolla, zanahoria y apio, y cocine 8 minutos a fuego medio-bajo. Incorpore el pe\u0161t y remueva 3 minutos, hasta que la grasa se vuelva transparente y el ajo desprenda aroma.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Concentre el tomate<\/p><p class=\"gj-step-x\">A\u00f1ada el tomate triturado y la pimienta. Cocine 10 minutos, removiendo, hasta que pierda el olor crudo y la base quede densa.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">03<\/span> Ligado y terminaci\u00f3n<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Una la base y las alubias<\/p><p class=\"gj-step-x\">Vierta el sofrito en la olla de las alubias. Aplaste aproximadamente una taza de legumbres contra la pared y mezcle para espesar el caldo.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Cueza la pasta en el guiso<\/p><p class=\"gj-step-x\">A\u00f1ada la pasta y cueza 9\u201311 minutos, o un minuto menos de lo indicado en el paquete. Remueva con frecuencia para que no se pegue y agregue agua caliente si el guiso queda demasiado compacto.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ajuste y deje reposar<\/p><p class=\"gj-step-x\">Retire el laurel, ajuste con los 8 g totales de sal seg\u00fan la salinidad de la panceta y deje reposar tapado 10 minutos. La consistencia final debe ser cremosa y todav\u00eda fluida.<\/p><\/div><\/li><\/ol><\/section> <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-es-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-es-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">Servicio, conservaci\u00f3n y ajustes pr\u00e1cticos<\/h3><\/div><div class=\"gj-info-grid\"><section class=\"gj-info-card\"><h4>Servicio y acompa\u00f1amientos<\/h4><p>Se sirve muy caliente en cuencos hondos, con pan de corteza firme y una ensalada de hojas amargas o encurtidos suaves. Un hilo de aceite de oliva puede a\u00f1adirse en la mesa, pero no es necesario para ligar el plato.<\/p><\/section><section class=\"gj-info-card\"><h4>Conservaci\u00f3n y recalentado<\/h4><p>Se conserva 3 d\u00edas a 4 \u00b0C. Al enfriarse se espesa mucho; para recalentar, se a\u00f1ade un poco de agua o caldo y se lleva a 74 \u00b0C, removiendo para que la pasta no se rompa. Puede congelarse hasta 2 meses, aunque la pasta queda m\u00e1s blanda.<\/p><\/section><section class=\"gj-info-card\"><h4>Cuatro variaciones viables<\/h4><ul><li>Usar alubia blanca peque\u00f1a en lugar de borlotti y reducir ligeramente la cocci\u00f3n.<\/li><li>Sustituir la panceta por 60 g de jam\u00f3n ahumado con grasa visible.<\/li><li>A\u00f1adir 150 g de patata en dados y reducir la pasta a 120 g.<\/li><li>Preparar una versi\u00f3n sin carne con piment\u00f3n ahumado y 20 ml adicionales de aceite.<\/li><\/ul><\/section><section class=\"gj-info-card\"><h4>Tres observaciones de cocina<\/h4><ol><li>La sal se ajusta al final porque la panceta puede variar mucho entre marcas.<\/li><li>Aplastar solo una parte de las alubias conserva contraste entre caldo cremoso y granos enteros.<\/li><li>La pasta se retira antes del punto completo, ya que contin\u00faa absorbiendo caldo durante el reposo.<\/li><\/ol><\/section><section class=\"gj-info-card gj-info-card--wide\"><h4>Equipo necesario<\/h4><ul><li>Olla grande de fondo grueso<\/li><li>Olla o sart\u00e9n para el sofrito<\/li><li>Cuchillo de chef y tabla<\/li><li>Cuchar\u00f3n y esp\u00e1tula de madera<\/li><li>Recipiente amplio para el remojo<\/li><\/ul><\/section><\/div><\/section> <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-es-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-es-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">Valores nutricionales por porci\u00f3n<\/h3><\/div><dl class=\"gj-nutri-row\"><div><dt>Calor\u00edas<\/dt><dd>\u2248 350 kcal<\/dd><\/div><div><dt>Carbohidratos<\/dt><dd>\u2248 48 g<\/dd><\/div><div><dt>Prote\u00ednas<\/dt><dd>\u2248 15 g<\/dd><\/div><div><dt>Grasas<\/dt><dd>\u2248 11 g<\/dd><\/div><div><dt>Fibra<\/dt><dd>\u2248 10 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 680 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><strong>Porci\u00f3n:<\/strong> 1 cuenco (aprox. 430 g). <strong>Al\u00e9rgenos clave:<\/strong> gluten y cerdo. Valores aproximados calculados con referencias est\u00e1ndar; el resultado real cambia seg\u00fan marcas, recortes, absorci\u00f3n y tama\u00f1o final de las porciones.<\/p><\/section> <footer class=\"gj-close\"><p class=\"gj-close-kicker\">Resultado final<\/p><p class=\"gj-close-quote\">Alubias enteras, pasta corta y un caldo ligado que conserva el car\u00e1cter de una comida de una sola olla.<\/p><p class=\"gj-close-copy\">La precisi\u00f3n est\u00e1 en detener la pasta antes de que absorba todo el l\u00edquido y en usar el pe\u0161t como condimento concentrado. As\u00ed el guiso queda profundo, pero las legumbres contin\u00faan siendo el centro del plato.<\/p><\/footer> <\/section> <script type=\"application\/ld+json\" id=\"recipe-schema-es-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\"> { \"@context\": \"https:\/\/schema.org\", \"@type\": \"Recipe\", \"name\": \"Pa\u0161ta fa\u017eol d\u00e1lmata con alubias y pasta corta espesada con pe\u0161t arom\u00e1tico\", \"description\": \"Guiso espeso de alubias y pasta corta con tomate, verduras y pe\u0161t de panceta, ajo y perejil, cocido hasta quedar cremoso sin nata.\", \"inLanguage\": \"es\", \"image\": [ \"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\", \"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\", \"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\" ], \"author\": { \"@type\": \"Organization\", \"@id\": \"https:\/\/travelshelper.com\/#organization\", \"name\": \"Travel S Helper\", \"url\": \"https:\/\/travelshelper.com\" }, \"recipeCuisine\": \"Cocina croata\", \"recipeCategory\": \"Sopa de carne\", \"cookingMethod\": \"Cocci\u00f3n lenta en una olla\", \"keywords\": \"receta de pa\u0161ta fa\u017eol d\u00e1lmata, sopa croata de alubias y pasta, pa\u0161ta fa\u017eol con pe\u0161t, guiso d\u00e1lmata de legumbres, pasta y alubias a la croata\", \"prepTime\": \"PT20M\", \"cookTime\": \"PT1H25M\", \"totalTime\": \"PT9H45M\", \"recipeYield\": \"6 porciones\", \"nutrition\": { \"@type\": \"NutritionInformation\", \"calories\": \"350 kcal\", \"carbohydrateContent\": \"48 g\", \"proteinContent\": \"15 g\", \"fatContent\": \"11 g\", \"fiberContent\": \"10 g\", \"sodiumContent\": \"680 mg\", \"servingSize\": \"1 cuenco (aprox. 430 g)\" }, \"recipeIngredient\": [ \"300 g de alubias borlotti secas\", \"1,6 l de agua\", \"1 hoja de laurel\", \"6 g de sal fina\", \"80 g de panceta curada, picada\", \"120 g de cebolla, picada\", \"100 g de zanahoria, en dados peque\u00f1os\", \"80 g de apio, en dados peque\u00f1os\", \"2 dientes de ajo\", \"20 g de perejil fresco\", \"30 ml de aceite de oliva\", \"300 g de tomate triturado\", \"180 g de pasta tubular corta\", \"2 g de pimienta negra molida\", \"2 g de sal fina\" ], \"recipeInstructions\": [ { \"@type\": \"HowToSection\", \"name\": \"Remojo y cocci\u00f3n de las alubias\", \"itemListElement\": [ { \"@type\": \"HowToStep\", \"name\": \"Remoje las alubias\", \"text\": \"Cubra las alubias con al menos tres veces su volumen de agua y d\u00e9jelas 8 horas. 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