450g |
pork belly, minced |
1 |
small swede, peeled and diced |
1 |
brown onion, peeled and diced |
2 |
small carrots, peeled and diced |
1 |
large leek, washed and diced |
150ml |
olive oil, plus 1 tablespoon extra |
200ml |
white wine |
125g |
cannellini beans, soaked in water overnight |
1 |
bay leaf |
1 litre |
chicken stock, plus extra as needed |
350g |
parsnips, peeled and chopped into large chunks |
200g |
kale, stems chopped and leaves shredded |
1/4 bunch |
flat-leaf parsley, chopped |
1 |
large garlic clove, crushed |
2 |
marjoram sprigs, chopped |
2 teaspoons |
sea salt flakes |
|
freshly ground white pepper |
500g |
sourdough bread |