1. Let the legumes soak in some water overnight – about 12 hours. The next day, rinse them once, then add them to a pot with water and cook them for about 30 minutes. When done, drain them and set aside.

2. Peel and dice the onion and garlic. Clean and finely dice the carrots and knob celery. Cut the leek into rings, rinse well with water and drain. Cut the Knackwurst into slices and have everything ready next to the stove.

3. Heat up a Dutch oven or large pot with some oil. Add the diced onion and sauté for 2-3 minutes. Add the garlic, diced carrots, celery, and leek rings and sauté for 3-4 minutes, stirring constantly. Next, add the sausage and cook/brown as well for a short time. Deglaze with veggie stock and passata, add oregano, and season with salt and pepper. Add the drained legumes and let everything simmer for about 30-45 minutes at reduced heat. Stir frequently so nothing burns. The cooking time will depend on the size of the beans in your mix – they should be soft. Add the kale about 5 minutes before the end of the cooking time (optional) and let it wilt down a bit. Season with more salt and pepper, if necessary. Serve immediately.