Piedmontese Bean Soup with Spareribs

Preparation info

  • Serves

    6 to 8

    • Difficulty

      Complex

Appears in

Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

  • About

This rich and earthy Piedmontese bean soup, called tofeja, is made in a four-handled terra-cotta pot of the same name, crafted in the pottery town of Castellamonte near Turin, Italy. The handles are added so that the cook can shake rather than stir the ingredients, which would crush the beans. I substitute a one- or two-handled earthenware casserole. Though not as charming and exotic as a genuine tofeja, it will still produce a wonderful soup.