Potee Lorraine

INGREDIENTS

• 2 turnips, peeled
• 1 14 1/2-ounce can beef broth
• 1 1 1/2-pound cabbage
• 2 14 1/2-ounce cans chicken broth
• 3 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
• 1/4 teaspoon ground cloves
• 1 cup dry white wine
• 2 bay leaves
• 6 bacon slices, chopped
• 1 pound green beans, trimmed, cut into 1 1/2-inch pieces
• 3 large carrots, peeled
• 2 russet potatoes, peeled
• 2 medium onions, chopped
• 3 15-ounce cans cannellini (white kidney beans), rinsed, drained