3. 4. 5.
over high heat. Add the ribs, garlic, and bay leaf, reduce the heat to medium-low, and simmer, partially covered, skimming any unsightly gray scum from the top, until the meat is tender and pulls easily from the bone, 45 minutes to 1 hour. Transfer the ribs to a plate to cool. Meanwhile, drain the beans, dump them into a medium saucepan, and cover with water. Bring to a boil, then reduce the heat to low and simmer, partially covered, until the beans are tender but still hold their shape, about 45 minutes. Drain and set aside. Drop the carrots and onions into the pot and continue simmering, partially covered, for 15 minutes. Stir in the potatoes and turnip and simmer until tender, 10 to 15 minutes more. Meanwhile, once the ribs are cool, shred the meat and toss it back into the pot, discarding the bones. Scoop the cooked beans, chouriço, and cabbage into the soup and turn the heat to high to warm them, about 5 minutes. Remove the bay leaf and season the soup generously with salt and pepper. Serve in warm bowls.
THE FABLE OF STONE SOUP ne winter’s day, a tired, hungry stranger came into a tiny village near the town of Almeirim in the province of Ribatejo and knocked on a door. A woman with a face like leathery smoked ham cracked it open and peered out. “Please, minha senhora,” said the old stranger, holding his hat, “would you have any food to share?” The ham-faced woman heaved her huge body against the door, closing it firmly. “No, we’re all poor here, with barely enough for ourselves,” she shouted. “Go away.” Dejected, the