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French Pork and White Bean Casserole

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Table salt
1 pound dried cannellini beans (about 2 cups), rinsed and picked over
2 medium celery ribs
1 bay leaf
4 sprigs fresh thyme
1½ pounds fresh French garlic sausage (see note)
4 ounces salt pork, rinsed of excess salt
4 tablespoons vegetable oil
1½ pounds pork shoulder, cut into 1-inch chunks
1 large onion, chopped fine (about 1½ cups)
2 medium carrots, peeled and cut into ¼-inch dice (about 1 cup)
4 medium garlic cloves, minced or pressed through garlic press (about 4 teaspoons)
1 tablespoon tomato paste
½ cup dry white wine
1 (14.5-ounce) can diced tomatoes
4 cups low-sodium chicken broth
Ground black pepper
4 large slices high-quality white sandwich bread, torn into rough pieces
½ cup chopped fresh parsley leaves