{"id":4235,"date":"2026-07-26T14:49:26","date_gmt":"2026-07-26T14:49:26","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/dalmatinska-pasta-fazol\/"},"modified":"2026-07-26T14:49:26","modified_gmt":"2026-07-26T14:49:26","slug":"dalmatinska-pasta-fazol","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/dalmatinska-pasta-fazol\/","title":{"rendered":"Dalmatinska pa\u0161ta fa\u017eol"},"content":{"rendered":"\n<style>\n#recipe-sr-latn-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup{\n  --gj-bg:#f5f2eb;--gj-surface:#fffdfa;--gj-surface-soft:#f8f4ec;--gj-ink:#1d2421;--gj-ink-soft:#414a46;--gj-muted:#656c68;--gj-gold:#8f6318;--gj-gold-deep:#7d4f13;--gj-gold-soft:#efe2c8;--gj-night:#24312e;--gj-night-deep:#18211f;--gj-line:rgba(36,49,46,.12);--gj-line-strong:rgba(36,49,46,.2);--gj-serif:\"Iowan Old Style\",\"Palatino Linotype\",\"Book 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.gj-steps-wrap{counter-reset:gj-step}\n#recipe-sr-latn-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-stage{display:flex;align-items:center;gap:9px;margin:24px 0 9px;color:var(--gj-gold-deep);font-size:10.5px;font-weight:750;letter-spacing:.16em;line-height:1.4;text-transform:uppercase}\n#recipe-sr-latn-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-stage:first-of-type{margin-top:0}\n#recipe-sr-latn-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-stage span{display:grid;width:24px;height:24px;place-items:center;border:1px solid rgba(143,99,24,.24);border-radius:50%;background:rgba(255,253,250,.65);font-size:8.5px;letter-spacing:0}\n#recipe-sr-latn-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-stage::after{content:\"\";flex:1;height:1px;background:linear-gradient(90deg,var(--gj-line-strong),transparent)}\n#recipe-sr-latn-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-steps{display:grid;list-style:none;border-top:1px solid 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.gj-info-grid,#recipe-sr-latn-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-intro-grid{grid-template-columns:repeat(2,minmax(0,1fr))}#recipe-sr-latn-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-fact,#recipe-sr-latn-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-nutri-row>div,#recipe-sr-latn-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-ing-group,#recipe-sr-latn-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-info-card,#recipe-sr-latn-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-steps>li,#recipe-sr-latn-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-pull,#recipe-sr-latn-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-rail,#recipe-sr-latn-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-close{break-inside:avoid;box-shadow:none}#recipe-sr-latn-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-rail{background:#fff;color:#000;border:1px solid #999}#recipe-sr-latn-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-rail *{color:#111!important}#recipe-sr-latn-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}}\n<\/style>\n<section id=\"recipe-sr-latn-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\" lang=\"sr-Latn\" dir=\"ltr\" aria-labelledby=\"recipe-title-sr-latn-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Hrvatska kuhinja \u00b7 Supa od pasulja i testenine \u00b7 Recept<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-sr-latn-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\"><span class=\"gj-title-main\"><b>Dalmatinska pa\u0161ta fa\u017eol<\/b> sa \u0161arenim pasuljem<\/span><span class=\"gj-title-accent gj-serif\">i kratkom testeninom u gustom bujonu<\/span><\/h2>\n    <p class=\"gj-sub\">\u0160areni pasulj, kratka testenina, panceta i povr\u0107e kuvaju se u gustom paradajz-bujonu, a deo zrna se pasira da supa dobije prirodnu puno\u0107u.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Osnovne informacije o receptu\">\n      <li>Kategorija: <strong>Krepka supa<\/strong><\/li>\n      <li>Kuhinja: <strong>Hrvatska<\/strong><\/li>\n      <li>Metod: <strong>Kuvanje u jednom loncu<\/strong><\/li>\n      <li>Te\u017eina: <strong>Srednje zahtevno<\/strong><\/li>\n    <\/ul>\n  <\/header>\n  <dl class=\"gj-facts\" aria-label=\"Vreme, koli\u010dina i kalorije\"><div class=\"gj-fact\"><dt>Koli\u010dina<\/dt><dd>8 porcija<\/dd><\/div><div class=\"gj-fact\"><dt>Priprema<\/dt><dd>25 min<\/dd><\/div><div class=\"gj-fact\"><dt>Kuvanje<\/dt><dd>1 h 40 min<\/dd><\/div><div class=\"gj-fact\"><dt>Potapanje<\/dt><dd>8 h potapanja<\/dd><\/div><div class=\"gj-fact\"><dt>Ukupno<\/dt><dd>10 h 5 min<\/dd><\/div><div class=\"gj-fact\"><dt>Po porciji<\/dt><dd>\u2248 390 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=\"\u0160iroki kadar dalmatinske pa\u0161te fa\u017eol u zemljanoj \u010diniji, uz hleb i metalnu ka\u0161iku\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Pa\u0161ta fa\u017eol sa celim zrnima i kratkom testeninom, poslu\u017eena uz rusti\u010dni hleb.<\/figcaption><\/figure>\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-sr-latn-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-sr-latn-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">Pasulj, testenina i spor ritam jednog lonca<\/h3><\/div>\n    <div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">Pa\u0161ta fa\u017eol je jelo u kome se prepoznaju i mediteranska sklonost ka testenini i prakti\u010dna kuhinja zasnovana na suvom pasulju. U dalmatinskim ku\u0107ama mo\u017ee da bude re\u0111a supa ili gotovo ka\u0161ikasto varivo, sa pancetom ili bez nje, zavisno od posta, sezone i ku\u0107ne navike. Ova verzija ostaje dovoljno gusta da kratka testenina i zrna ne plivaju u vodenom bujonu, ali ipak zadr\u017eava karakter supe. Paradajz daje boju i blag ukus kiseline, dok panceta gradi dubinu u pozadini umesto da pretvori jelo u masnu mesnu \u010dorbu.<\/p><blockquote class=\"gj-pull\">Najbolja gustina nastaje kada se deo pasulja izgnje\u010di, a testenina doda tek kada je bujon za nijansu re\u0111i od \u017eeljenog rezultata.<\/blockquote><p>Suvi \u0161areni pasulj tra\u017ei planiranje, ali ne i komplikovan rad. Osmo\u010dasovno potapanje skra\u0107uje kuvanje i poma\u017ee da se zrna ravnomernije omek\u0161aju. Voda od potapanja se baca, a pasulj se naliva sve\u017eom hladnom vodom ili blagim neslanim bujonom. So se ne izbegava do samog kraja, ali se dodaje umereno zato \u0161to panceta i gotov bujon ve\u0107 nose natrijum. Najpouzdaniji znak gotovosti nije sat, ve\u0107 zrno koje se lako spljo\u0161ti izme\u0111u prstiju, a ko\u017eica ostaje meka i ne odvaja se u tvrde listi\u0107e.<\/p><p>Osnova ukusa po\u010dinje tihim topljenjem pancete. Kockice se zagrevaju na umerenoj vatri dok masno\u0107a ne pre\u0111e u \u0161erpu, a ivice samo blago porumene. Luk, \u0161argarepa i celer zatim se kuvaju u toj masno\u0107i i maloj koli\u010dini maslinovog ulja. Povr\u0107e ne treba naglo zape\u0107i; cilj je da omek\u0161a, postane slatko i napravi ravnomernu podlogu za paradajz. Beli luk i koncentrat paradajza dodaju se tek kada je luk proziran, jer im je dovoljno minut ili dva da izgube sirovu o\u0161trinu bez zagorevanja.<\/p><p>Prirodna gustina dobija se bez zapr\u0161ke. Kada je pasulj potpuno mekan, jedna do dve kutla\u010de zrna i povr\u0107a izgnje\u010de se vilju\u0161kom ili kratko obrade \u0161tapnim mikserom, pa vrate u lonac. Oslobo\u0111eni skrob povezuje te\u010dnost, a ve\u0107ina zrna ostaje cela. Ovaj korak je posebno va\u017ean zato \u0161to \u0107e testenina tokom stajanja nastaviti da upija bujon. Supa zato neposredno pre dodavanja testenine treba da deluje za nijansu re\u0111e nego \u0161to se \u017eeli u tanjiru. Ako je ve\u0107 pregusta, pasta \u0107e je pretvoriti u zbijenu masu.<\/p><\/div><div class=\"gj-copy-col\"><p>Kratka testenina ulazi tek pred kraj kuvanja. Ditalini, mali makaroni ili druga rebrasta forma dovoljno su \u010dvrsti da izdr\u017ee me\u0161anje i dobro zadr\u017eavaju gusti bujon. Kuvaju se u samoj supi radi ukusa, ali se lonac sklanja dok su jo\u0161 blago \u010dvrsti u sredini. Preostala toplota dovr\u0161ava teksturu. Kada se jelo priprema unapred, testenina mo\u017ee da se skuva odvojeno i doda svakoj porciji; tako se spre\u010dava da preko no\u0107i upije gotovo svu te\u010dnost.<\/p><p>Zavr\u0161ni per\u0161un i nekoliko kapi maslinovog ulja osve\u017eavaju bogatu osnovu, dok crni biber daje toplinu bez dominantne ljutine. Pa\u0161ta fa\u017eol najbolje se slu\u017ei posle desetak minuta odmora, kada se skrob stabilizuje, a ukusi pancete, paradajza i lovora postanu povezani. Sutradan je obi\u010dno jo\u0161 gu\u0161\u0107a, pa se pri podgrevanju dodaje malo vode ili bujona. Dobro pripremljen tanjir ima cela meka zrna, testeninu koja nije raskuvana i te\u010dnost koja obavija ka\u0161iku, ali se i dalje lako razliva.<\/p><p>Ovaj odnos sastojaka daje osam izda\u0161nih porcija i \u010duva pasulj u sredi\u0161tu jela. Panceta slu\u017ei kao za\u010din, ne kao glavni sastojak, pa se njen dimljeni ili su\u0161eni ukus ose\u0107a u svakom zalogaju bez preterane slano\u0107e. Rusti\u010dni hleb mo\u017ee da stoji uz tanjir, ali nije potreban za zgu\u0161njavanje; struktura dolazi iz pravilno skuvanih zrna i pa\u017eljivo dozirane testenine.<\/p><\/div><\/div>\n  <\/section>\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-sr-latn-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">\n    <div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Od suvog pasulja do guste supe sa testeninom<\/p><h3 id=\"recipe-timeline-sr-latn-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">Ritam pripreme<\/h3><\/div><p class=\"gj-rail-total\">Aktivno: 25 min \u00b7 Kuvanje: 1 h 40 min \u00b7 Potapanje: 8 h<\/p><\/div>\n    <ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Pasulj se potapa u obilju hladne vode.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT8H\">8:00<\/time><span>Panceta i povr\u0107e grade osnovu, zatim se dodaje pasulj.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT9H25M\">9:25<\/time><span>Deo zrna se pasira, a gustina pode\u0161ava bujonom.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT9H45M\">9:45<\/time><span>Testenina se kuva u supi i jelo kratko odmara.<\/span><\/li><\/ol>\n    <p class=\"gj-rail-sum\"><strong>Recept ukratko.<\/strong> \u0160areni pasulj potapa se osam sati, zatim se kuva u sve\u017eoj te\u010dnosti dok potpuno ne omek\u0161a. U drugom loncu panceta polako otpu\u0161ta masno\u0107u, a luk, \u0161argarepa, celer, beli luk i paradajz prave slatku, gustu osnovu. Pasulj se spaja sa povr\u0107em i lovorom, pa se deo zrna izgnje\u010di i vrati u lonac kako bi se supa povezala bez bra\u0161na. Kratka testenina dodaje se tek pred kraj i kuva do blago \u010dvrste sredine. Posle deset minuta odmora, pa\u0161ta fa\u017eol ima cela meka zrna, jasno oblikovanu testeninu i bujon koji obavija ka\u0161iku. Dobija se osam porcija za samostalan ru\u010dak, uz hleb i malo sve\u017eeg per\u0161una.<\/p>\n  <\/aside>\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-sr-latn-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-sr-latn-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">Sastojci<\/h3><\/div>\n    <div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredients-1-sr-latn-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\"><h4 id=\"recipe-ingredients-1-sr-latn-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">Za pasulj<\/h4><ul><li><strong>400 g suvog \u0161arenog pasulja<\/strong><em>Potopiti najmanje 8 sati u tri puta ve\u0107oj koli\u010dini hladne vode.<\/em><\/li><li><strong>1,8 l vode ili blagog pile\u0107eg bujona<\/strong><\/li><li><strong>2 lovorova lista<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredients-2-sr-latn-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\"><h4 id=\"recipe-ingredients-2-sr-latn-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">Za osnovu i zavr\u0161etak<\/h4><ul><li><strong>120 g dalmatinske pancete, se\u010dene na male kocke<\/strong><\/li><li><strong>30 ml maslinovog ulja<\/strong><\/li><li><strong>180 g crnog luka, sitno se\u010denog<\/strong><\/li><li><strong>120 g \u0161argarepe, se\u010dene na kockice<\/strong><\/li><li><strong>100 g stabljike celera, sitno se\u010dene<\/strong><\/li><li><strong>3 \u010dena belog luka, sitno se\u010dena<\/strong><\/li><li><strong>35 g koncentrata paradajza<\/strong><\/li><li><strong>300 g pasiranog paradajza<\/strong><\/li><li><strong>180 g kratke testenine<\/strong><\/li><li><strong>20 g sve\u017eeg per\u0161una, se\u010denog<\/strong><\/li><li><strong>5 g fine morske soli<\/strong><\/li><li><strong>1,5 g sve\u017ee mlevenog crnog bibera<\/strong><\/li><\/ul><\/section><aside class=\"gj-ing-note\"><strong>Alergeni i bezbednost.<\/strong> Recept sadr\u017ei gluten i svinjetinu; panceta mo\u017ee da sadr\u017ei tragove alergena zavisno od proizvo\u0111a\u010da. Kuvani pasulj i supa hlade se brzo i \u010duvaju na temperaturi do 4 \u00b0C.<\/aside><\/div><\/div>\n  <\/section>\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-sr-latn-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-sr-latn-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">Priprema, korak po korak<\/h3><\/div>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Potapanje i kuvanje pasulja<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Potopite pasulj<\/p><p class=\"gj-step-x\">Pasulj preberite, stavite u veliku posudu i prelijte sa najmanje 1,2 l hladne vode. Ostavite 8 sati u fri\u017eideru, zatim vodu bacite i zrna isperite.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Kuvajte do potpune meko\u0107e<\/p><p class=\"gj-step-x\">Pasulj stavite u lonac, dodajte 1,8 l vode ili bujona i lovor. Dovedite do blagih mehuri\u0107a i kuvajte 60\u201380 minuta, skidaju\u0107i penu, dok se zrno lako spljo\u0161ti izme\u0111u prstiju.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Povrtna osnova<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Istopite pancetu<\/p><p class=\"gj-step-x\">U te\u0161kom loncu zagrevajte pancetu 5\u20137 minuta na umerenoj vatri dok ne pusti masno\u0107u i ivice blago porumene, bez isu\u0161ivanja mesa.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Omek\u0161ajte povr\u0107e<\/p><p class=\"gj-step-x\">Dodajte maslinovo ulje, luk, \u0161argarepu i celer. Kuvajte 10 minuta uz povremeno me\u0161anje, dok povr\u0107e ne omek\u0161a i luk postane proziran.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Produbite ukus paradajza<\/p><p class=\"gj-step-x\">Ume\u0161ajte beli luk i koncentrat paradajza, kuvajte 1 minut, zatim dodajte pasirani paradajz i kuvajte jo\u0161 5 minuta dok se sirova aroma ne izgubi.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">03<\/span> Spajanje i testenina<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Spojite pasulj i osnovu<\/p><p class=\"gj-step-x\">U povrtnu osnovu dodajte skuvani pasulj sa te\u010dno\u0161\u0107u i lovorom. Kuvajte zajedno 10 minuta na blagoj vatri da se ukusi sjedine.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Pove\u017eite supu bez bra\u0161na<\/p><p class=\"gj-step-x\">Izvadite dve kutla\u010de pasulja i povr\u0107a, izgnje\u010dite vilju\u0161kom ili kratko pasirajte, pa vratite u lonac. Po potrebi dodajte malo vode da supa ostane ne\u0161to re\u0111a od kona\u010dne gustine.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Skuvajte testeninu<\/p><p class=\"gj-step-x\">Dodajte kratku testeninu i kuvajte prema donjoj granici vremena sa pakovanja, obi\u010dno 8\u201310 minuta, uz \u010de\u0161\u0107e me\u0161anje da se ne zalepi za dno.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Za\u010dinite i odmorite<\/p><p class=\"gj-step-x\">Ume\u0161ajte so, crni biber i polovinu per\u0161una. Sklonite lonac dok je testenina jo\u0161 blago \u010dvrsta, poklopite i ostavite 10 minuta, zatim pospite ostatkom per\u0161una.<\/p><\/div><\/li><\/ol>\n  <\/section>\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-sr-latn-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-sr-latn-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">Serviranje, \u010duvanje i prakti\u010dne izmene<\/h3><\/div>\n    <div class=\"gj-info-grid\"><section class=\"gj-info-card\"><h4>Serviranje i slaganje ukusa<\/h4><p>Pa\u0161ta fa\u017eol slu\u017ei se veoma topla, uz rusti\u010dni hleb i malu koli\u010dinu maslinovog ulja na povr\u0161ini. Kiseli krastavci ili jednostavna salata mogu da pru\u017ee kiselinu, ali se ne dodaju u sam lonac.<\/p><\/section><section class=\"gj-info-card\"><h4>\u010cuvanje i ponovno zagrevanje<\/h4><p>Supa se brzo hladi u plitkim posudama i \u010duva u fri\u017eideru do 3 dana. Pri podgrevanju se dodaje 50\u2013100 ml vode po porciji i zagreva do sna\u017enog isparavanja, uz me\u0161anje. Mo\u017ee da se zamrzne do 2 meseca, najbolje bez testenine.<\/p><\/section><section class=\"gj-info-card\"><h4>\u010cetiri upotrebljive varijacije<\/h4><ul><li>Za posnu verziju panceta se izostavlja, a koli\u010dina maslinovog ulja pove\u0107ava za 15 ml.<\/li><li>Pola \u0161arenog pasulja mo\u017ee da se zameni belim pasuljem radi bla\u017ee boje i ukusa.<\/li><li>Umesto kratke testenine mo\u017ee da se koristi 160 g izlomljenih \u0161irokih rezanaca.<\/li><li>Ka\u0161i\u010dica blage dimljene paprike mo\u017ee da poja\u010da aromu kada panceta nije dimljena.<\/li><\/ul><\/section><section class=\"gj-info-card\"><h4>Tri zapa\u017eanja iz test kuhinje<\/h4><ol><li>Pasulj se ne kuva u vodi od potapanja, jer sve\u017ea te\u010dnost daje \u010distiji ukus.<\/li><li>Testenina se dodaje tek kada je pasulj potpuno mekan; kasnije ne mo\u017ee da se popravlja bez raskuvavanja paste.<\/li><li>Za pripremu unapred testenina se kuva odvojeno i dodaje tek pri podgrevanju porcije.<\/li><\/ol><\/section><section class=\"gj-info-card gj-info-card--wide\"><h4>Potrebna oprema<\/h4><ul><li>Velika posuda za potapanje<\/li><li>Te\u017eak lonac zapremine najmanje 5 l<\/li><li>Kutla\u010da i drvena ka\u0161ika<\/li><li>Vilju\u0161ka ili \u0161tapni mikser<\/li><li>Plitke posude za brzo hla\u0111enje<\/li><\/ul><\/section><\/div>\n  <\/section>\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-sr-latn-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-sr-latn-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">Nutritivne vrednosti po porciji<\/h3><\/div>\n    <dl class=\"gj-nutri-row\"><div><dt>Kalorije<\/dt><dd>\u2248 390 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 55 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 17 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 11 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 11 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 780 mg<\/dd><\/div><\/dl>\n    <p class=\"gj-nutri-cap\"><strong>Porcija:<\/strong> 1 porcija (oko 450 g). <strong>Klju\u010dni alergeni:<\/strong> gluten; mogu\u0107i tragovi iz prera\u0111ene pancete. Vrednosti su okvirna procena prema standardnim referentnim podacima; stvarni rezultat zavisi od brenda sastojaka, stepena oce\u0111ivanja ili upijanja i ta\u010dne veli\u010dine porcije.<\/p>\n  <\/section>\n  <footer class=\"gj-close\"><p class=\"gj-close-kicker\">Zavr\u0161ni utisak<\/p><p class=\"gj-close-quote\">Cela zrna, \u010dvrsta testenina i bujon dovoljno gust da ostane na ka\u0161ici.<\/p><p class=\"gj-close-copy\">Pa\u0161ta fa\u017eol ne tra\u017ei zapr\u0161ku ni previ\u0161e mesa. Strpljivo skuvan pasulj, mala koli\u010dina pancete i pravilno vreme dodavanja testenine daju jelo koje je sna\u017eno, ali nije te\u0161ko.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Dalmatinska pa\u0161ta fa\u017eol sa \u0161arenim pasuljem i kratkom testeninom u gustom bujonu\",\n  \"description\": \"\u0160areni pasulj, kratka testenina, panceta i povr\u0107e kuvaju se u gustom paradajz-bujonu, a deo zrna se pasira da supa dobije prirodnu puno\u0107u.\",\n  \"inLanguage\": \"sr-Latn\",\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-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\": \"Hrvatska kuhinja\",\n  \"recipeCategory\": \"Krepka supa\",\n  \"cookingMethod\": \"Kuvanje u jednom loncu\",\n  \"keywords\": \"recept za pa\u0161tu fa\u017eol, dalmatinska pa\u0161ta fa\u017eol, \u010dorba od pasulja i testenine, pa\u0161ta fa\u017eol sa pancetom, pasulj sa kratkom testeninom\",\n  \"prepTime\": \"PT25M\",\n  \"cookTime\": \"PT1H40M\",\n  \"totalTime\": \"PT10H5M\",\n  \"recipeYield\": \"8 porcija\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"390 kcal\",\n    \"carbohydrateContent\": \"55 g\",\n    \"proteinContent\": \"17 g\",\n    \"fatContent\": \"11 g\",\n    \"fiberContent\": \"11 g\",\n    \"sodiumContent\": \"780 mg\",\n    \"servingSize\": \"1 porcija (oko 450 g)\"\n  },\n  \"recipeIngredient\": [\n    \"400 g suvog \u0161arenog pasulja\",\n    \"1,8 l vode ili blagog pile\u0107eg bujona\",\n    \"2 lovorova lista\",\n    \"120 g dalmatinske pancete, se\u010dene na male kocke\",\n    \"30 ml maslinovog ulja\",\n    \"180 g crnog luka, sitno se\u010denog\",\n    \"120 g \u0161argarepe, se\u010dene na kockice\",\n    \"100 g stabljike celera, sitno se\u010dene\",\n    \"3 \u010dena belog luka, sitno se\u010dena\",\n    \"35 g koncentrata paradajza\",\n    \"300 g pasiranog paradajza\",\n    \"180 g kratke testenine\",\n    \"20 g sve\u017eeg per\u0161una, se\u010denog\",\n    \"5 g fine morske soli\",\n    \"1,5 g sve\u017ee mlevenog crnog bibera\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Potapanje i kuvanje pasulja\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Potopite pasulj\",\n          \"text\": \"Pasulj preberite, stavite u veliku posudu i prelijte sa najmanje 1,2 l hladne vode. 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Kuvajte 10 minuta uz povremeno me\u0161anje, dok povr\u0107e ne omek\u0161a i luk postane proziran.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Produbite ukus paradajza\",\n          \"text\": \"Ume\u0161ajte beli luk i koncentrat paradajza, kuvajte 1 minut, zatim dodajte pasirani paradajz i kuvajte jo\u0161 5 minuta dok se sirova aroma ne izgubi.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Spajanje i testenina\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Spojite pasulj i osnovu\",\n          \"text\": \"U povrtnu osnovu dodajte skuvani pasulj sa te\u010dno\u0161\u0107u i lovorom. 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