Garbure from the Supermarket (for the most part)
From Dorie Greenspan's my french table.
1 C dried navy or cannellini beans
2-3 pounds pork shoulder
1 Tb veg oil or bacon fat
1 lg Spanish onion, cut into 8-10 wedges
2 leeks, white and light green parts, split, washed, and cut into 1" long pieces
2 shallots, thinly sliced
2 garlic cloves, split, germ removed, crushed
10 C chicken or vegetable broth
2 lg carrots, peeled, sliced lengthwise, cut into 1" long pieces
2 celery stalks, cut into 1" long pieces
2 med potatoes (Yukon golds are good) peeled and cubed
1 sm green cabbage, cored and shredded
red pepper flakes
1 garlic sausage, cut into 1/2" slices (optional)
Sort and rinse beans, put in a Dutch oven or soup pot. Cover with several inches of cold water, boil for one minute, then cover and set aside for 1 hour at room temperature.
Drain and rinse out pot. Set pot over med-high head and brown the port shoulder on all sides. Add veg oil if needed to help meat brown. Once done, transfer to a plate, leaving the fat in the pot.
Reduce heat to med and toss in onion, leeks, shallots, and garlic. Stir until coated with oil, then turn heat to low, cover and cook until veggies are soft and translucent, but not colored, about 10 minutes. Stir frequently.
Pour broth into the pot, add carrots, celery, potatoes, cabbage, beans, pork shoulder. Bring to boil, reduce heat, simmer gently, partially covered for 1 hour, stirring occasionally.
Season and cook for another hour or so. Keep ingredients covered with liquid at all times.
Add sausage if using it, cook another hour.
Remove pork shoulder and shred meat.
Return to pot, heat through if needed, serve.