1. Let the beans soak overnight in a good amount of water. The next day, rinse and boil in a large pot with enough water for about 1 hour. Remove from the heat and drain.

2. Remove the sausage meat from the casings and crumble it. Peel and dice the onion and garlic finely. Next, peel the carrots and cut them into small pieces. Peel and finely dice the knob celery and parsley root as well. Cut the leek into rings, wash thoroughly and drain. Set everything aside.

3. Heat up some oil in a large (cast-iron) pot, add the sausage meat and cook/fry for several minutes until nicely browned and crumbly. Remove from the pot and set aside in a bowl. Add some more oil if needed, then sauté the onions until soft and glossy – about 2-3 minutes. Add the garlic and chopped veggies and also sauté for a few minutes. Next, add the tomato paste, stir it in and let it let brown briefly. Deglaze with the white wine and let everything cook, constantly stirring, until the wine has more or less boiled away. Add veggie broth, chopped tomatoes, the cooked sausage meat you set aside, oregano, thyme, and cayenne pepper, and mix well. Season everything with salt and pepper. Reduce heat, cover and let simmer until the veggies and beans are tender – takes about 30-35 minutes. If using kale (optional), add it to the pot about 5 minutes before the end of the cooking time. Season the stew with more salt and pepper, if necessary, and then serve with some chopped parsley and bread, for example.