Piedmontese Bean Soup with Spareribs

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.