{"id":3799,"date":"2026-07-26T15:13:14","date_gmt":"2026-07-26T15:13:14","guid":{"rendered":"https:\/\/travelshelper.com\/holandski\/wereld-van-eten\/kroatische-nationale-gerechten\/dalmatische-pasta-fazol\/"},"modified":"2026-07-26T15:13:14","modified_gmt":"2026-07-26T15:13:14","slug":"dalmatische-pasta-fazol","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/nl\/wereld-van-eten\/kroatische-nationale-gerechten\/dalmatische-pasta-fazol\/","title":{"rendered":"Dalmatische pa\u0161ta fa\u017eol"},"content":{"rendered":"\n<style>\n\/* Compact editorial recipe layout v2.4 \u2014 scoped to this recipe section. *\/\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup{\n  --gj-bg:#f5f2eb;\n  --gj-surface:#fffdfa;\n  --gj-surface-soft:#f8f4ec;\n  --gj-ink:#1d2421;\n  --gj-ink-soft:#414a46;\n  --gj-muted:#656c68;\n  --gj-gold:#8f6318;\n  --gj-gold-deep:#7d4f13;\n  --gj-gold-soft:#efe2c8;\n  --gj-night:#24312e;\n  --gj-night-deep:#18211f;\n  --gj-line:rgba(36,49,46,.12);\n  --gj-line-strong:rgba(36,49,46,.2);\n  --gj-serif:\"Iowan Old Style\",\"Palatino Linotype\",\"Book Antiqua\",Georgia,serif;\n  --gj-sans:\"Barlow\",\"Avenir Next\",\"Segoe UI\",Helvetica,Arial,sans-serif;\n  --gj-ease:cubic-bezier(.2,.7,.2,1);\n  position:relative;\n  isolation:isolate;\n  box-sizing:border-box;\n  width:min(1040px,calc(100% - 24px));\n  margin:clamp(12px,2.5vw,30px) auto;\n  padding:clamp(30px,4vw,50px) clamp(18px,4vw,46px) clamp(38px,4.5vw,56px);\n  overflow:hidden;\n  border:1px solid var(--gj-line);\n  border-radius:20px;\n  background:\n    radial-gradient(circle at 4% 0%,rgba(143,99,24,.08),transparent 24rem),\n    var(--gj-bg);\n  box-shadow:0 18px 52px rgba(36,49,46,.085);\n  color:var(--gj-ink);\n  font-family:var(--gj-sans);\n  font-size:16px;\n  font-weight:400;\n  line-height:1.64;\n  text-rendering:optimizeLegibility;\n  -webkit-font-smoothing:antialiased;\n  content-visibility:auto;\n  contain-intrinsic-size:3800px;\n}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup *,\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup *::before,\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup *::after{box-sizing:border-box}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup :where(h2,h3,h4,p,figure,figcaption,blockquote,ul,ol,li,dl,dt,dd){margin:0;padding:0}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup :where(img){max-width:100%}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-serif{font-family:var(--gj-serif);font-style:italic;font-weight:400}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup ::selection{background:var(--gj-gold-soft);color:var(--gj-night-deep)}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup :where(a){color:var(--gj-gold-deep);text-decoration-thickness:.08em;text-underline-offset:.16em}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup :where(a:focus-visible){outline:3px solid rgba(143,99,24,.28);outline-offset:3px;border-radius:4px}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup:lang(ar) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup:lang(zh-Hans) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup:lang(ja) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup:lang(ko) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote){font-style:normal}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup:lang(ar) :where(.gj-title,.gj-title-accent,.gj-sec h3,.gj-rail h3,.gj-eyebrow,.gj-rail-kicker,.gj-stage,.gj-close-kicker,.gj-fact dt,.gj-nutri-row dt){letter-spacing:0;text-transform:none}\n\n\/* Header *\/\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-masthead{max-width:880px;margin-bottom:clamp(22px,3vw,30px)}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-eyebrow{display:flex;align-items:center;gap:9px;margin-bottom:12px;color:var(--gj-gold-deep);font-size:10.5px;font-weight:700;letter-spacing:.18em;line-height:1.4;text-transform:uppercase}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-eyebrow::before{content:\"\";width:26px;height:1px;flex:0 0 auto;background:currentColor}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-title{max-width:900px;margin-bottom:14px;color:var(--gj-ink);font-size:clamp(36px,5.2vw,58px);font-weight:650;letter-spacing:-.038em;line-height:1.02;text-wrap:balance}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-title-main,\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-title-accent{display:block}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-title b{font-weight:750}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-title-accent{max-width:820px;margin-top:7px;color:var(--gj-gold);font-size:.61em;letter-spacing:-.018em;line-height:1.1}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-sub{max-width:770px;margin-bottom:17px;color:var(--gj-ink-soft);font-size:clamp(15.5px,1.65vw,17.5px);line-height:1.62;text-wrap:pretty}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-meta{display:flex;flex-wrap:wrap;align-items:center;gap:6px 0;list-style:none;color:var(--gj-muted);font-size:13px}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-meta li{display:inline-flex;align-items:center;white-space:nowrap}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-meta li+li::before{content:\"\";width:3px;height:3px;margin:0 10px;border-radius:50%;background:var(--gj-gold);opacity:.7}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-meta strong{margin-inline-start:4px;color:var(--gj-ink);font-weight:650}\n\n\/* Facts *\/\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-facts{display:grid;grid-template-columns:repeat(6,minmax(0,1fr));gap:1px;margin-bottom:clamp(22px,3vw,30px);padding:1px;overflow:hidden;border-radius:14px;background:var(--gj-line);box-shadow:0 8px 24px rgba(36,49,46,.045)}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-fact{min-width:0;padding:12px 14px;background:rgba(255,253,250,.9)}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-fact dt{margin-bottom:3px;color:var(--gj-muted);font-size:9.5px;font-weight:700;letter-spacing:.14em;line-height:1.35;text-transform:uppercase}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-fact dd{color:var(--gj-ink);font-size:15px;font-weight:650;line-height:1.3;white-space:nowrap}\n\n\/* Hero *\/\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-hero{position:relative;margin-bottom:clamp(40px,5vw,54px);overflow:hidden;border:1px solid rgba(255,255,255,.5);border-radius:16px;background:var(--gj-gold-soft);box-shadow:0 14px 38px rgba(36,49,46,.09)}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-hero::after{content:\"\";position:absolute;inset:58% 0 0;pointer-events:none;background:linear-gradient(to bottom,transparent,rgba(13,19,18,.32))}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-hero img{display:block;width:100%;height:auto;aspect-ratio:16\/9;object-fit:cover}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-hero figcaption{position:absolute;z-index:1;inset-inline:13px;bottom:13px;width:fit-content;max-width:min(610px,calc(100% - 26px));padding:8px 11px;border:1px solid rgba(255,255,255,.15);border-radius:8px;background:rgba(24,33,31,.72);color:rgba(255,255,255,.9);font-size:12px;line-height:1.45;backdrop-filter:blur(10px)}\n\n\/* Section headings *\/\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-section{scroll-margin-top:20px}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-sec{display:grid;grid-template-columns:28px auto minmax(30px,1fr);align-items:center;gap:10px;margin-bottom:18px}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-sec-num{min-width:28px;color:var(--gj-gold);font-family:var(--gj-serif);font-size:14px;font-style:italic;line-height:1}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-sec h3{color:var(--gj-ink);font-size:clamp(21px,2.6vw,27px);font-weight:650;letter-spacing:-.02em;line-height:1.2;text-wrap:balance}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-sec::after{content:\"\";height:1px;background:linear-gradient(90deg,var(--gj-line-strong),transparent)}\n\n\/* Intro *\/\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-intro{margin-bottom:clamp(42px,5vw,56px)}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-intro-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:0 42px}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-copy-col{min-width:0}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-intro p{margin-bottom:14px;color:var(--gj-ink-soft);font-size:15px;line-height:1.74;text-wrap:pretty}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-intro p:last-child{margin-bottom:0}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-intro .gj-dropcap::first-letter{float:inline-start;margin-block-start:.09em;margin-inline-end:.14em;color:var(--gj-gold);font-family:var(--gj-serif);font-size:3.75em;font-style:italic;line-height:.72}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-pull{margin:20px 0 22px;padding-block:5px;padding-inline:19px 0;border-inline-start:2px solid var(--gj-gold);color:var(--gj-night);font-family:var(--gj-serif);font-size:clamp(17.5px,1.8vw,20px);font-style:italic;line-height:1.48}\n\n\/* Timeline *\/\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-rail{position:relative;margin-bottom:clamp(42px,5vw,56px);padding:clamp(22px,3vw,28px);overflow:hidden;border:1px solid rgba(255,255,255,.08);border-radius:16px;background:linear-gradient(135deg,var(--gj-night),var(--gj-night-deep));color:#f3efe7;box-shadow:0 14px 38px rgba(24,33,31,.13)}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-rail::before{content:\"\";position:absolute;inset:0 0 auto;height:2px;background:linear-gradient(90deg,transparent,#c9a55c 20%,#c9a55c 80%,transparent)}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-rail-head{display:grid;grid-template-columns:minmax(0,1fr) auto;gap:14px;align-items:end;margin-bottom:20px}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-rail-kicker{margin-bottom:4px;color:#d5b66f;font-size:9.5px;font-weight:700;letter-spacing:.17em;text-transform:uppercase}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-rail h3{color:#f7f3eb;font-size:clamp(19px,2.4vw,24px);font-weight:600;letter-spacing:-.015em;line-height:1.2}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-rail-total{color:#d3cec3;font-size:12px;white-space:nowrap}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-rail-track{position:relative;display:grid;grid-template-columns:repeat(4,minmax(0,1fr));gap:14px;list-style:none}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-rail-track::before{content:\"\";position:absolute;top:5px;inset-inline:7px;height:1px;background:rgba(255,255,255,.19)}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-rail-stop{position:relative;min-width:0;padding-top:20px}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-rail-stop::before{content:\"\";position:absolute;top:0;inset-inline-start:2px;width:11px;height:11px;border:2px solid #c9a55c;border-radius:50%;background:var(--gj-night-deep);box-shadow:0 0 0 4px rgba(201,165,92,.07)}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-rail-stop time{display:block;margin-bottom:2px;color:#d8ba77;font-family:var(--gj-serif);font-size:15px;font-style:italic}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-rail-stop span{display:block;color:#c9c5bb;font-size:12.5px;line-height:1.5}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-rail-sum{margin-top:20px;padding-top:16px;border-top:1px solid rgba(255,255,255,.13);color:#c9c5bb;font-size:13.5px;line-height:1.62}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-rail-sum strong{color:#f5f1e9;font-weight:650}\n\n\/* Ingredients, practical notes and nutrition *\/\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-ing-wrap,\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-steps-wrap,\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-practical,\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-nutri{margin-bottom:clamp(42px,5vw,56px)}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-ing-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:14px}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-ing-col{display:grid;gap:14px;align-content:start;min-width:0}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-ing-group{position:relative;overflow:hidden;border:1px solid var(--gj-line);border-radius:14px;background:rgba(255,253,250,.88);box-shadow:0 7px 22px rgba(36,49,46,.04);transition:border-color 220ms var(--gj-ease),box-shadow 220ms var(--gj-ease)}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-ing-group::before{content:\"\";position:absolute;inset:0 0 auto;height:2px;background:linear-gradient(90deg,var(--gj-gold),rgba(143,99,24,.16))}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-ing-group h4{padding:17px 20px 11px;color:var(--gj-night);font-family:var(--gj-serif);font-size:17.5px;font-style:italic;font-weight:400;line-height:1.35}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-ing-group ul{list-style:none}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-ing-group li{position:relative;padding:10px 20px;padding-inline-start:36px;border-top:1px solid var(--gj-line);color:var(--gj-ink-soft);font-size:14px;line-height:1.48}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-ing-group li::before{content:\"\";position:absolute;top:1.27em;inset-inline-start:20px;width:5px;height:5px;border:1px solid var(--gj-gold);transform:rotate(45deg)}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-ing-group li strong{color:var(--gj-ink);font-weight:650}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-ing-group li em{display:block;margin-top:2px;color:var(--gj-muted);font-size:12.5px;font-style:normal;line-height:1.45}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-ing-note{position:relative;padding:16px 18px;padding-inline-start:47px;border:1px solid rgba(143,99,24,.17);border-radius:13px;background:linear-gradient(135deg,var(--gj-gold-soft),#f8efe0);color:#57441f;font-size:13px;line-height:1.58}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-ing-note::before{content:\"i\";position:absolute;top:16px;inset-inline-start:17px;display:grid;width:20px;height:20px;place-items:center;border:1px solid rgba(125,79,19,.4);border-radius:50%;color:var(--gj-gold-deep);font-family:var(--gj-serif);font-size:13px;font-style:italic}\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-ing-note strong{color:#453514;font-weight:700}\n\n\/* Steps *\/\n#recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup 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id=\"recipe-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\" lang=\"nl\" dir=\"ltr\" aria-labelledby=\"recipe-title-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Kroatische keuken \u00b7 Soep \u00b7 Recept<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\"><span class=\"gj-title-main\"><b>Dalmatische pa\u0161ta fa\u017eol<\/b> met bonen en korte pasta<\/span><span class=\"gj-title-accent gj-serif\">pancetta, tomaat en zachte groenten<\/span><\/h2>\n    <p class=\"gj-sub\">Een volle bonensoep met korte pasta, pancetta, tomaat en zacht gestoofde groenten, waarbij een deel van de bonen wordt geprakt voor natuurlijke binding.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Basisinformatie over het recept\"><li>Categorie: <strong>Soep<\/strong><\/li><li>Keuken: <strong>Kroatische keuken<\/strong><\/li><li>Methode: <strong>Sudderen<\/strong><\/li><li>Moeilijkheid: <strong>Gemiddeld<\/strong><\/li><\/ul>\n  <\/header>\n  <dl class=\"gj-facts\" aria-label=\"Tijd, opbrengst en calorie\u00ebn\"><div class=\"gj-fact\"><dt>Opbrengst<\/dt><dd>8 porties<\/dd><\/div><div class=\"gj-fact\"><dt>Voorbereiding<\/dt><dd>20 min<\/dd><\/div><div class=\"gj-fact\"><dt>Garen<\/dt><dd>1 uur 10 min<\/dd><\/div><div class=\"gj-fact\"><dt>Rust<\/dt><dd>10 min<\/dd><\/div><div class=\"gj-fact\"><dt>Totaal<\/dt><dd>1 uur 40 min<\/dd><\/div><div class=\"gj-fact\"><dt>Per portie<\/dt><dd>\u2248 335 kcal<\/dd><\/div><\/dl>\n  <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=\"Dalmatische pa\u0161ta fa\u017eol in een brede kom met brood, lepel en linnen servet\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Pa\u0161ta fa\u017eol met hele bonen en korte pasta, dik genoeg om aan de lepel te blijven hangen.<\/figcaption><\/figure>\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-nl-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-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">Achtergrond, smaak en techniek<\/h3><\/div>\n    <div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">Pa\u0161ta fa\u017eol behoort tot die gerechten waarin eenvoud en voorraadbeheer samenvallen. Bonen leveren romigheid en stevigheid, korte pasta maakt de kom vullend en een bescheiden hoeveelheid pancetta geeft diepte zonder dat de soep een vleesgerecht wordt. In Dalmatische huishoudens bestaan talloze verhoudingen en toevoegingen; de constante is de combinatie van peulvruchten en pasta in een bouillon die dik genoeg is om aan de lepel te blijven hangen. Deze versie gebruikt reeds gare bonen. Daardoor blijft de bereiding beheersbaar, terwijl er nog voldoende tijd is om ui, wortel, bleekselderij en tomaat langzaam tot \u00e9\u00e9n basis te laten versmelten.<\/p><blockquote class=\"gj-pull\">De beste binding komt niet van bloem, maar van geprakte bonen, pastazetmeel en een korte rust buiten het vuur.<\/blockquote><p>De pancetta wordt niet krokant gebakken. Zij gaart rustig uit, zodat het vet de groenten kan dragen en kleine stukjes vlees mals blijven. Olijfolie vult aan waar nodig, maar de soep hoort niet vet aan de oppervlakte te staan. Tomatenpuree wordt kort meegebakken om haar rauwe, metaalachtige rand te verliezen. Daarna volgen tomaten, laurier en bouillon. De eerste helft van de kooktijd staat volledig in het teken van de groenten: wortel en bleekselderij moeten zacht genoeg worden om de bouillon smaak te geven, maar herkenbaar blijven in de kom.<\/p><p>Bonen worden in twee vormen toegevoegd. Het grootste deel blijft heel; ongeveer een kwart wordt met een vork geprakt. Die puree verspreidt zetmeel en oplosbare vezels door de soep en geeft een natuurlijke, matte binding. Een blender is niet nodig en zou de structuur te uniform maken. Korte geribbelde pasta wordt pas aan het einde toegevoegd. Zij gaart rechtstreeks in de soep en geeft extra zetmeel af, maar vraagt aandacht: zodra de pasta net beetgaar is, gaat het vuur uit. Tijdens tien minuten rust gaart zij nog iets door.<\/p><\/div><div class=\"gj-copy-col\"><p>De hoeveelheid bouillon is bewust ruim genoeg om de pasta te laten bewegen. Pa\u0161ta fa\u017eol wordt tijdens het afkoelen snel dikker, omdat zowel bonen als pasta vocht opnemen. Dat is geen fout, maar het vraagt een praktische correctie bij het opwarmen. Een scheut water of ongezouten bouillon herstelt de lepelbare consistentie. Zout wordt pas laat toegevoegd, aangezien pancetta, bouillon en bonen uit blik al natrium kunnen leveren. Een snelle proef van alle drie voorkomt dat de uiteindelijke soep te zout wordt.<\/p><p>Peterselie en zwarte peper komen pas vlak voor het serveren in beeld. Hun frisse en kruidige tonen zouden bij lang koken verdwijnen. Een kom heeft geen kaas of room nodig; brood kan ernaast worden gegeven, maar de combinatie van bonen en pasta is al volledig. De goede versie voelt voedzaam zonder zwaar te zijn: hele bonen, zachte groenten en korte pastastukjes blijven zichtbaar in een roodbruine, licht gebonden bouillon. De soep kan een dag eerder worden gemaakt wanneer de pasta apart wordt gehouden en pas bij het opwarmen wordt toegevoegd.<\/p><p>De soep wint bovendien aan samenhang wanneer een deel van de bonen pas aan het einde fijn wordt gedrukt. Dat geeft body zonder bloem of room en laat tegelijk voldoende hele bonen zichtbaar. Bij voorbereiding voor een volgende dag blijft de pasta beter apart; anders blijft zij vocht opnemen en verliest de bouillon zijn heldere, lepelbare karakter. De basis kan rustig worden gekoeld en later tot een zachte kook worden gebracht, waarna vers gekookte pasta wordt toegevoegd. Een scheut warm water corrigeert de dikte zonder de kruidige bonensmaak te verdunnen.<\/p><\/div><\/div>\n  <\/section>\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">\n    <div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Van voorbereiding tot serveermoment<\/p><h3 id=\"recipe-timeline-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">Ritme van de bereiding<\/h3><\/div><p class=\"gj-rail-total\">Totale duur: 1 uur 40 min<\/p><\/div>\n    <ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Pancetta snijden en groenten fijn voorbereiden.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT20M\">0:20<\/time><span>Groenten, tomatenpuree en tomaat rustig opbouwen.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT1H\">1:00<\/time><span>Bonen toevoegen en een deel voor binding prakken.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT1H40M\">1:40<\/time><span>Pasta net gaar, soep gerust en op dikte gebracht.<\/span><\/li><\/ol>\n    <p class=\"gj-rail-sum\"><strong>Het recept in het kort.<\/strong> Pancetta gaart langzaam uit met ui, wortel en bleekselderij. Tomatenpuree, tomaat, laurier en bouillon vormen vervolgens de basis. Driekwart van de bonen blijft heel; de rest wordt geprakt en bindt de vloeistof zonder room. Korte geribbelde pasta kookt de laatste tien minuten rechtstreeks in de soep en geeft nog wat zetmeel af. Na een rust van tien minuten wordt de dikte gecontroleerd: de juiste pa\u0161ta fa\u017eol is vol en romig, maar nog duidelijk lepelbaar. Peterselie en zwarte peper houden de afwerking fris. Voor bewaren is het verstandig een kleine hoeveelheid extra bouillon achter te houden, omdat pasta en bonen tijdens het afkoelen verder vocht opnemen.<\/p>\n  <\/aside>\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-nl-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-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">Ingredi\u00ebnten<\/h3><\/div>\n    <div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredients-1-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\"><h4 id=\"recipe-ingredients-1-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">Voor de soepbasis<\/h4><ul><li><strong>120 g pancetta, in kleine blokjes<\/strong><\/li><li><strong>30 ml extra vierge olijfolie<\/strong><\/li><li><strong>200 g gele ui, fijn gesneden<\/strong><\/li><li><strong>180 g wortel, in kleine blokjes<\/strong><\/li><li><strong>120 g bleekselderij, in kleine blokjes<\/strong><\/li><li><strong>3 tenen knoflook, fijngehakt<\/strong><\/li><li><strong>30 g tomatenpuree<\/strong><\/li><li><strong>800 g tomatenblokjes uit blik<\/strong><\/li><li><strong>1,5 l natriumarme runder- of groentebouillon<\/strong><\/li><li><strong>2 laurierbladeren<\/strong><\/li><li><strong>2 g gerookt paprikapoeder<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredients-2-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\"><h4 id=\"recipe-ingredients-2-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">Bonen, pasta en afwerking<\/h4><ul><li><strong>800 g uitgelekte gemengde witte en bruine bonen<\/strong><em>Afgespoeld om overtollig zout en blikvocht te verwijderen.<\/em><\/li><li><strong>180 g korte geribbelde pasta<\/strong><em>Bijvoorbeeld ditalini of korte macaroni.<\/em><\/li><li><strong>15 g bladpeterselie, fijngehakt<\/strong><\/li><li><strong>5 g fijn zeezout<\/strong><em>Alleen toevoegen na het proeven van pancetta en bouillon.<\/em><\/li><li><strong>2 g versgemalen zwarte peper<\/strong><\/li><\/ul><\/section><aside class=\"gj-ing-note\"><strong>Allergenen en veiligheid.<\/strong> De soep bevat gluten, selderij en varkensvlees. Controleer bouillon en pancetta op verborgen melk, soja of sulfieten wanneer die allergenen vermeden moeten worden.<\/aside><\/div><\/div>\n  <\/section>\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-nl-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-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">Bereiding, stap voor stap<\/h3><\/div>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Smaakbasis<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Laat de pancetta rustig uitbakken<\/p><p class=\"gj-step-x\">Verwarm een zware pan op middellaag vuur. Bak de pancetta 5\u20136 minuten met de olijfolie tot het vet doorschijnend is en de randen licht kleuren, zonder de stukjes krokant te maken.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Stoof de groenten<\/p><p class=\"gj-step-x\">Voeg ui, wortel en bleekselderij toe en laat 10 minuten zacht garen. Roer de knoflook er 1 minuut door; de groenten moeten zoet ruiken en niet bruinen.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Bouw de tomatenbasis<\/p><p class=\"gj-step-x\">Bak tomatenpuree en paprikapoeder 1 minuut mee. Voeg tomatenblokjes, bouillon en laurier toe, breng rustig aan de kook en laat 30 minuten half afgedekt sudderen.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Bonen en pasta<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Bind met geprakte bonen<\/p><p class=\"gj-step-x\">Prak 200 g van de bonen grof met een vork. Voeg zowel de puree als de hele bonen toe en laat 15 minuten zacht koken.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Kook de pasta in de soep<\/p><p class=\"gj-step-x\">Roer de pasta erdoor en kook 9\u201311 minuten, of volgens de verpakking, tot net beetgaar. Roer regelmatig langs de bodem om vastkleven te voorkomen.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Laat rusten en werk af<\/p><p class=\"gj-step-x\">Haal laurier uit de pan, zet het vuur uit en laat 10 minuten staan. Verdun zo nodig met 100\u2013200 ml heet water, proef op zout en peper en roer de peterselie erdoor.<\/p><\/div><\/li><\/ol>\n  <\/section>\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-nl-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-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">Serveren, bewaren en praktische aanpassingen<\/h3><\/div>\n    <div class=\"gj-info-grid\">\n      <section class=\"gj-info-card\"><h4>Serveren en combineren<\/h4><p>Schep in diepe kommen en geef er desgewenst rustiek brood bij. Een paar druppels fruitige olijfolie kunnen aan tafel worden toegevoegd; geraspte kaas is niet nodig voor de beoogde bonen- en tomatensmaak.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>Bewaren en opnieuw verwarmen<\/h4><p>Koel binnen 2 uur terug tot maximaal 4 \u00b0C en bewaar 3 dagen. Voeg bij het opwarmen extra water of bouillon toe en verwarm al roerend tot de soep overal ten minste 74 \u00b0C bereikt. Invriezen kan 2 maanden, liefst zonder pasta.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>Vier werkbare variaties<\/h4><ul><li>Gebruik volledig witte bonen voor een mildere, gelijkmatige kleur.<\/li><li>Vervang pancetta door 1 theelepel gerookt paprikapoeder extra en 20 ml olijfolie voor een vegetarische versie.<\/li><li>Voeg 150 g fijngesneden savooiekool toe tijdens de laatste 15 minuten voor meer groente.<\/li><li>Kook de pasta apart wanneer de soep meerdere dagen moet worden bewaard en voeg per portie toe.<\/li><\/ul><\/section>\n      <section class=\"gj-info-card\"><h4>Drie observaties uit de testkeuken<\/h4><ol><li>Prak de bonen grof; een gladde puree maakt de soep zwaar en verbergt de losse structuur.<\/li><li>Pasta gaart tijdens de rust nog door, dus het vuur gaat uit zodra de kern net stevig is.<\/li><li>Zout pas na het toevoegen van pancetta, bouillon en bonen, omdat alle drie al natrium kunnen bevatten.<\/li><\/ol><\/section>\n      <section class=\"gj-info-card gj-info-card--wide\"><h4>Benodigde uitrusting<\/h4><ul><li>Zware soeppan van 5 liter<\/li><li>Houten lepel<\/li><li>Vork of pureestamper<\/li><li>Snijplank en koksmes<\/li><li>Maatkan<\/li><\/ul><\/section>\n    <\/div>\n  <\/section>\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-nl-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-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">Voedingswaarden per portie<\/h3><\/div>\n    <dl class=\"gj-nutri-row\"><div><dt>Calorie\u00ebn<\/dt><dd>\u2248 335 kcal<\/dd><\/div><div><dt>Koolhydraten<\/dt><dd>\u2248 46 g<\/dd><\/div><div><dt>Eiwitten<\/dt><dd>\u2248 17 g<\/dd><\/div><div><dt>Vetten<\/dt><dd>\u2248 10 g<\/dd><\/div><div><dt>Vezels<\/dt><dd>\u2248 10 g<\/dd><\/div><div><dt>Natrium<\/dt><dd>\u2248 840 mg<\/dd><\/div><\/dl>\n    <p class=\"gj-nutri-cap\"><strong>Portie:<\/strong> 1 kom (ongeveer 430 g). <strong>Belangrijkste allergenen:<\/strong> De soep bevat gluten, selderij en varkensvlees. Controleer bouillon en pancetta op verborgen melk, soja of sulfieten wanneer die allergenen vermeden moeten worden. <strong>Schatting:<\/strong> De schatting is per kom en omvat alle pancetta, olie, bonen en pasta. Het natrium varieert vooral door bouillon, blikbonen en het merk pancetta.<\/p>\n  <\/section>\n  <footer class=\"gj-close\"><p class=\"gj-close-kicker\">Slotbeeld<\/p><p class=\"gj-close-quote\">Een kom blijft stevig en huiselijk, maar de bouillon moet nog altijd rond bonen en pasta kunnen bewegen.<\/p><p class=\"gj-close-copy\">Door groenten tijd te geven, een deel van de bonen te prakken en de pasta laat toe te voegen, ontstaat een natuurlijke samenhang zonder dat de soep haar herkenbare onderdelen verliest.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-nl-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Dalmatische pa\u0161ta fa\u017eol met bonen en korte pasta pancetta, tomaat en zachte groenten\",\n  \"description\": \"Een volle bonensoep met korte pasta, pancetta, tomaat en zacht gestoofde groenten, waarbij een deel van de bonen wordt geprakt voor natuurlijke binding.\",\n  \"inLanguage\": \"nl\",\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  \"recipeCuisine\": \"Kroatische keuken\",\n  \"recipeCategory\": \"Soep\",\n  \"cookingMethod\": \"Sudderen\",\n  \"keywords\": \"pa\u0161ta fa\u017eol recept, Kroatische bonensoep met pasta, bonensoep met pancetta, pasta en bonen eenpansgerecht, Dalmatische soep\",\n  \"prepTime\": \"PT20M\",\n  \"cookTime\": \"PT1H10M\",\n  \"totalTime\": \"PT1H40M\",\n  \"recipeYield\": \"8 porties\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"335 kcal\",\n    \"carbohydrateContent\": \"46 g\",\n    \"proteinContent\": \"17 g\",\n    \"fatContent\": \"10 g\",\n    \"fiberContent\": \"10 g\",\n    \"sodiumContent\": \"840 mg\",\n    \"servingSize\": \"1 kom (ongeveer 430 g)\"\n  },\n  \"recipeIngredient\": [\n    \"120 g pancetta, in kleine blokjes\",\n    \"30 ml extra vierge olijfolie\",\n    \"200 g gele ui, fijn gesneden\",\n    \"180 g wortel, in kleine blokjes\",\n    \"120 g bleekselderij, in kleine blokjes\",\n    \"3 tenen knoflook, fijngehakt\",\n    \"30 g tomatenpuree\",\n    \"800 g tomatenblokjes uit blik\",\n    \"1,5 l natriumarme runder- of groentebouillon\",\n    \"2 laurierbladeren\",\n    \"2 g gerookt paprikapoeder\",\n    \"800 g uitgelekte gemengde witte en bruine bonen\",\n    \"180 g korte geribbelde pasta\",\n    \"15 g bladpeterselie, fijngehakt\",\n    \"5 g fijn zeezout\",\n    \"2 g versgemalen zwarte peper\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Smaakbasis\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Laat de pancetta rustig uitbakken\",\n          \"text\": \"Verwarm een zware pan op middellaag vuur. 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