Ciorba de Fascole (Bean and Smoked Pork Soup)
Source: Kennesaw State University (Kennesaw, Ga.)
Based on a traditional Romanian recipe, two types of beans serve as the base for this rich and flavorful soup.
10 oz. white bean
6 oz. chickpea
6 oz. oil
1 carrot, diced 1/2 in.
1 celery rib, diced 1/2 in.
1 medium onion, diced 1/2 in.
1 red pepper, diced 1/2 in.
10 medium mushrooms, sliced
2 whole smoked pig’s feet
1 gal. chicken stock
1 bunch parsley, chopped
2 sprigs rosemary, slightly chopped
Salt and black pepper to taste
- Soak beans overnight separately in double amount of water than package instructions.
- In large saucepot over medium-high heat, add oil and next five ingredients; sauté for 2 minutes. Add pig’s feet, then chicken stock.
- Add beans and reduce heat to simmer; cook until beans are tender. Add parsley, rosemary and salt and pepper to taste. Hold for service.