Heat oil in a Dutch oven over medium heat. Sear pork in batches until browned on all sides, about 4 minutes. Remove from pan; set aside.
Add sausages and cook until and browned and cooked through, about 4 minutes. Remove and set aside with pork.
Sauté onions, carrots and celery until softened, about 3 minutes. Pour in wine and simmer, loosening browned bits, until almost fully reduced, about 3 minutes. Add tomato paste, stirring for about 2 minutes. Add browned pork, cooked sausages, beans, broth, bay leaves, thyme, salt and pepper. Bring to boil. Reduce heat to a gentle simmer and cover. Cook, stirring occasionally, until pork is tender, about 1 hour. Discard bay leaves. Garnish with parsley.
Nutritional analysis per 1 cup serving:344 calories, 19 g fat, 27.8 g protein, 12.9 g carbohydrate, 3.2 g fibre, 696 mg sodium
Tip:Cook's Note: White kidney beans are also known as cannellini beans.
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