{"id":70809,"date":"2025-12-08T16:41:51","date_gmt":"2025-12-08T16:41:51","guid":{"rendered":"https:\/\/travelshelper.com\/?p=70809"},"modified":"2026-02-28T03:14:14","modified_gmt":"2026-02-28T03:14:14","slug":"%e6%84%8f%e9%9d%a2%e7%82%96%e8%b1%86","status":"publish","type":"post","link":"https:\/\/travelshelper.com\/zh\/world-of-food\/croatia-national-food\/pasta-fazol\/","title":{"rendered":"\u610f\u9762\u8c46\u6c64\uff08\u514b\u7f57\u5730\u4e9a\u610f\u9762\u8c46\u6c64\u98df\u8c31\uff09"},"content":{"rendered":"\t\t
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Pa\u0161ta Fa\u017eol sits near the heart of Croatian home cooking: a dense, fragrant pot of beans, small pasta, and smoked pork that can serve as soup, stew, or full meal, depending on how long it simmers and how much liquid remains. Across the Adriatic coast and inland regions, families treat it as dependable winter fuel and everyday comfort, not a showpiece. The pot lands on the table slightly stained with tomato, thick with starch from beans and pasta, and carrying the unmistakable aroma of smoked meat that has given up its flavor over a long, quiet simmer.<\/p>

The name tells a story of movement and contact. \u201cFa\u017eol\u201d comes from the Italian word for beans, \u201cfagioli,\u201d a reminder of the centuries-long presence of Venetian traders and governors along the Dalmatian coast. In those coastal towns, cooks often favor white beans such as cannellini, while colder inland areas lean toward borlotti and other speckled varieties that stand up well to long cooking.\u00a0Everywhere in Croatia the idea remains the same: a pot filled with beans, a few scraps of smoked pork, and a handful of pasta, stretched to feed several hungry people with modest means.<\/p>

Pa\u0161ta Fa\u017eol shares a family resemblance with Italian pasta e fagioli, yet Croatian versions tend to lean more heavily on smoked pork\u2014ham hock, ribs, bacon, or pancetta\u2014rather than olive oil alone.\u00a0The pork bone or rind enriches the broth with gelatin and gentle smokiness, while cubes of pancetta or bacon give tiny bursts of salt and fat in the bowl. Tomato paste often plays a secondary role: a spoon or two for color and a faint acidity, rather than a bright, tomato-forward base. The result is robust and round, with beans taking center stage.<\/p>

Texture matters just as much as flavor. In many households, part of the bean mixture is lightly mashed or blended, thickening the broth until it coats the back of a spoon. Pasta then cooks directly in this base, releasing starch that turns the broth almost velvety. Some families stop while the dish still eats like soup; others push it into clear stew territory, where a spoon will stand nearly upright.\u00a0Both interpretations feel authentic, shaped more by habit and appetite than any single written standard.<\/p>

The recipe below aims for a middle path: enough liquid to ladle, enough body to feel substantial as a main course. Dried beans simmer slowly with smoked pork and a classic mirepoix of onion, carrot, and celery. Pancetta brings a deep, cured flavor; tomato paste, bay leaves, and paprika fill in the background. The pasta goes in near the end so it keeps a bit of bite instead of sagging. The method respects traditional Croatian technique, yet it stays manageable for a modern home kitchen, with clear stages and room for substitution where needed.<\/p>

Pa\u0161ta Fa\u017eol suits many moments: a weekend pot that feeds a crowd, a make-ahead lunch that improves overnight, or a quiet evening meal with just bread and a simple salad. Once cooked, the soup keeps well and thickens nicely, which means leftovers often feel even more satisfying. Learned in coastal towns, inland villages, and immigrant kitchens abroad, it offers an accessible way to enter Croatian cooking through a dish that feels instantly familiar yet distinct in its smoked depth and bean-rich comfort.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Pa\u0161ta Fa\u017eol (Croatian Pasta and Bean Soup Recipe)<\/h2>Recipe by Travel S Helper<\/span>Course: Soup<\/mark><\/span>Cuisine: Croatian<\/mark><\/span>Difficulty: Medium<\/mark><\/span><\/div>
<\/span>Servings<\/span>

6<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

25<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

105<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

600<\/p>kcal<\/span><\/div><\/div><\/div>

This Pa\u0161ta Fa\u017eol recipe builds a traditional Croatian pasta and bean soup with a full, smoky backbone. Dried white beans simmer slowly with a ham hock or smoked ribs, onion, carrot, celery, bay, and tomato paste. Pancetta or bacon cooks at the start, forming a flavorful base that gives the broth an almost silky quality once the beans release their starch. Small pasta cooks directly in the pot shortly before serving, so it keeps some firmness while gently thickening the soup. A handful of parsley and a thread of olive oil at the end brighten the bowl without disturbing its rustic character. Served with crusty bread, it works as either a generous first course or a complete cold-weather meal.<\/p>

Ingredients<\/h3>
  • <\/span>

    1 pound (450 g) dried white beans<\/strong>
    Navy, Great Northern, or cannellini; Croatian cooks often choose white beans or borlotti for creamy interiors and sturdy skins.<\/p><\/span><\/div><\/li>

  • <\/span>

    8 cups (2 liters) water or low-sodium beef or vegetable stock<\/strong>
    Forms the base; stock gives a deeper flavor, water keeps the dish lighter.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 smoked ham hock or 8 oz (225 g) smoked pork ribs<\/strong>
    Adds body, smokiness, and tender shreds of meat.<\/p><\/span><\/div><\/li>

  • <\/span>

    5 oz (140 g) smoked pancetta or thick-cut bacon, diced<\/strong>
    Renders fat for saut\u00e9ing the vegetables and adds cured pork flavor in each spoonful.<\/p><\/span><\/div><\/li>

  • <\/span>

    3 tbsp olive oil<\/strong>
    Supports saut\u00e9ing and rounds out the broth; reduce slightly if pancetta is very fatty.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 large yellow onion, finely chopped<\/strong>
    Sweetens the base and dissolves into the broth.<\/p><\/span><\/div><\/li>

  • <\/span>

    2 medium carrots, diced<\/strong>
    Bring gentle sweetness and color.<\/p><\/span><\/div><\/li>

  • <\/span>

    2 celery stalks, diced (include leaves if available)<\/strong>
    Adds freshness and aromatic depth.<\/p><\/span><\/div><\/li>

  • <\/span>

    4 garlic cloves, minced<\/strong>
    Provides a warm, savory backbone.<\/p><\/span><\/div><\/li>

  • <\/span>

    2 tbsp tomato paste<\/strong>
    Contributes gentle acidity and color without turning the soup into a tomato dish.<\/p><\/span><\/div><\/li>

  • <\/span>

    2 bay leaves<\/strong>
    Give a subtle herbal note during the long simmer.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 tsp sweet paprika (regular or smoked)<\/strong>
    Smoked paprika amplifies the cured pork character; sweet paprika keeps things milder.<\/p><\/span><\/div><\/li>

  • <\/span>

    1\u00bd cups (225 g) small pasta<\/strong>
    Ditalini, elbow macaroni, small shells, or other short shapes; they should fit comfortably on a spoon.<\/p><\/span><\/div><\/li>

  • <\/span>

    2 tsp fine sea salt, more to taste<\/strong>
    Added progressively so beans soften properly.<\/p><\/span><\/div><\/li>

  • <\/span>

    \u00bd\u20131 tsp freshly ground black pepper<\/strong>
    Balances the richness.<\/p><\/span><\/div><\/li>

  • <\/span>

    \u00bc cup (10 g) chopped fresh flat-leaf parsley<\/strong>
    Scattered in at the end for color and freshness.<\/p><\/span><\/div><\/li>

  • <\/span>

    Extra-virgin olive oil, for drizzling (optional)<\/strong>
    A thin stream on each bowl adds aroma and sheen.<\/p><\/span><\/div><\/li>

  • Substitutions & allergy notes<\/strong><\/li>
  • <\/span>

    Beans:<\/strong>\u00a0Canned beans work when time is short. Use 4 standard 15-oz (425 g) cans drained and rinsed, shorten the simmer once the vegetables soften, and add beans for only 20\u201325 minutes so they hold shape.<\/p><\/span><\/div><\/li>

  • <\/span>

    Pork:<\/strong>\u00a0For a vegetarian version, omit ham hock and pancetta, add 2 extra tbsp olive oil, and increase smoked paprika to 1\u00bd tsp for a gentle smoky impression.<\/p><\/span><\/div><\/li>

  • <\/span>

    Stock:<\/strong>\u00a0Vegetable stock creates a lighter profile; beef stock pushes the dish toward stew territory. Choose low-sodium, then adjust salt at the end.<\/p><\/span><\/div><\/li>

  • <\/span>

    Pasta \/ gluten:<\/strong>\u00a0Use gluten-free small pasta, or serve the bean base over cooked rice or polenta for a gluten-free bowl.<\/p><\/span><\/div><\/li>

  • <\/span>

    Garlic and alliums:<\/strong>\u00a0For those sensitive to onion and garlic, use the green parts of leeks and a pinch of asafoetida, then strain them out before adding pasta.<\/p><\/span><\/div><\/li><\/ul><\/div>

    Directions<\/h3>

    • Soak the beans.<\/strong>
      Rinse the dried beans under cold water, place in a large bowl, cover with several inches of fresh water, and leave to soak 8\u201312 hours at room temperature. (Hands-on: 5 minutes; resting: 8\u201312 hours)<\/p><\/li>

    • Preheat the pot and render the pancetta.<\/strong>
      Warm a large heavy pot or Dutch oven over medium heat, add pancetta and 1 tbsp olive oil, and cook until the fat renders and the edges turn golden. (8\u201310 minutes)<\/p><\/li>

    • Saut\u00e9 the aromatics.<\/strong>
      Add onion, carrot, and celery to the pot with a pinch of salt, stir to coat in the fat, and cook until the vegetables soften and the onion turns translucent. (8\u201310 minutes)<\/p><\/li>

    • Bloom the garlic, tomato paste, and paprika.<\/strong>
      Stir in the garlic, cook until fragrant, then add tomato paste and paprika and cook, stirring, until the paste darkens slightly and clings to the vegetables. (2\u20133 minutes)<\/p><\/li>

    • Add beans, smoked pork, bay, and liquid.<\/strong>
      Drain the soaked beans, add them to the pot with the ham hock or ribs and bay leaves, then pour in the 8 cups of water or stock. (5 minutes)<\/p><\/li>

    • Bring to a simmer and cook the beans.<\/strong>
      Raise the heat to medium-high until small bubbles appear, then lower to maintain a gentle simmer, partially cover, and cook until the beans are just tender. (45\u201360 minutes)<\/p><\/li>

    • Check seasoning and texture.<\/strong>
      Fish out a bean and taste; when tender but not falling apart, season the pot with 1\u00bd tsp salt and \u00bd tsp pepper, adjusting gradually. (5 minutes scattered through simmer time)<\/p><\/li>

    • Remove and shred the smoked pork.<\/strong>
      Lift out the ham hock or ribs with tongs, let cool slightly, remove meat from bone, shred or chop into bite-size pieces, and return the meat to the pot; discard bones and excess fat. (10 minutes)<\/p><\/li>

    • Thicken the soup slightly.<\/strong>
      Use a ladle to scoop out 1\u20132 cups of beans and liquid, mash them with a fork or potato masher, then stir the mixture back into the pot for a creamier texture. (5 minutes)<\/p><\/li>

    • Cook the pasta in the soup.<\/strong>
      Bring the pot back to a gentle boil, stir in the pasta, and cook until just shy of al dente so it keeps a little bite. (8\u201310 minutes, follow package times)<\/p><\/li>

    • Finish with parsley and olive oil.<\/strong>
      Stir in parsley, taste and adjust salt and pepper, then swirl in the remaining 2 tbsp olive oil if using. (3\u20134 minutes)<\/p><\/li>

    • Rest and serve.<\/strong>
      Turn off the heat, let the soup stand for 10 minutes so the pasta finishes hydrating, then ladle into warm bowls and drizzle with a little more olive oil if desired. (10 minutes)<\/p><\/li><\/ul><\/div>

      Tips, Troubleshooting & Variations<\/h3>
      • Serving Suggestions & Pairings<\/strong>
        \nServe Pa\u0161ta Fa\u017eol in wide, shallow bowls so beans, pasta, and pork stay evenly distributed.\nOffer thick slices of crusty bread, cornbread, or a simple focaccia on the side to scoop up the broth.\nA sharp, lightly dressed green salad with red wine vinegar or lemon helps cut through the richness.\nFor drinks, pour a Croatian Plavac Mali or another medium-bodied red, or choose a simple table white with good acidity.\nAs a first course, ladle smaller portions; as a main course, plan on generous bowlfuls with plenty of beans and meat in each serving.<\/li>
      • Storage & Reheating<\/strong>
        \nRefrigerator: Cool the soup to room temperature, then store in airtight containers for up to 4 days. The beans and pasta will absorb more liquid as they sit, giving a thicker texture.\nFreezer: For best results, freeze without pasta for up to 3 months; cook fresh pasta when reheating. If freezing leftovers that already contain pasta, expect a softer texture when thawed.\nReheating: Warm gently on the stove over medium-low heat, stirring from the bottom so beans do not stick. Add water or stock in small splashes until the consistency returns to a loose, spoonable soup.<\/li>
      • Chef\u2019s Tips (for better flavor and texture)<\/strong>
        \nSalt timing: Hold back most of the salt until beans approach tenderness; early heavy salting can toughen their skins.\nBean texture: For a silkier broth, mash or blend a slightly larger portion of the cooked beans, then thin with hot liquid until the texture suits you.\nPasta control: Undercook the pasta by a minute or two; it will continue softening as the soup rests, particularly when stored.<\/li>
      • Equipment Needed<\/strong>
        \nLarge heavy pot or Dutch oven (at least 6-quart \/ 6-liter capacity).\nLarge mixing bowl for soaking beans.\nColander or sieve for draining beans.\nCutting board and sharp chef\u2019s knife.\nWooden spoon or heatproof spatula.\nLadle for serving.\nMeasuring cups and spoons.\nTongs for handling the ham hock or ribs.\nPotato masher or fork (for mashing some beans).<\/li><\/ul><\/div>