1. Let the white beans soak in water overnight (about 10-12 hours). The next day rinse the beans, add to a large pot with water, and cook for about 1 hour. Drain the cooked beans and set aside, so they can cool down a bit.

2. Peel and finely chop the onion and garlic. Peel the carrots and cut them into thin slices. Peel the parsley root and celeriac as well and cut into small cubes. Wash the leek and cut into rings. Set everything aside.

3. Heat up a large (cast iron) pot with some olive oil. Add the chopped onion and sauté for a few minutes until soft and glossy. Add the garlic, carrot slices, parsley root, celeriac, and leek and sauté for a few minutes – the vegetables should get some color. Remove the Salsiccia from the casings, add the meat to the pot, and fry nicely browned. Deglaze with the warm beef stock. Add the drained beans to the pot and bring everything to a boil. Reduce the heat and let the stew simmer for about 5 minutes. If you like your stew a bit thicker/creamier, you can mix some of the liquid from the pot with a tablespoon of flour to create a paste. Add that paste to the pot and stir it in – this should thicken the liquid. Add the baby spinach and cook just briefly until it starts to wilt.

4. Season with salt, pepper, and some chili flakes to your liking and serve hot.