Finely slice the leeks and ensure they’re washed thoroughly to remove any grit. Chop the garlic to release its aromatic flavor.

Heat olive oil in a cast-iron pot over medium heat. Add the leeks and sauté for about 10 minutes until they become soft and translucent. Toss in the garlic and thyme, and cook for an additional 2 minutes.

Pour in the white wine to deglaze the pot, scraping up any tasty bits. Then add the butterbeans and chicken stock. Let it simmer for about 10 minutes to meld the flavors.

In a separate frying pan, brown your chosen sausages over high heat. They don’t need to be fully cooked at this point since they’ll continue to cook in the stew.

Add the browned sausages and fresh spinach to the bean mixture in the pot. Let it all simmer together for about 20 minutes, allowing the flavors to deepen.

In the sausage pan with residual fat, toast any leftover breadcrumbs for approximately 5 minutes until they turn golden brown. Add a pinch of salt to season.

After the stew has simmered for 20 minutes, stir in the creme fraiche and freshly grated parmesan, along with the zest and juice of the lemon. Don’t forget to season to taste!

Ladle the creamy stew into bowls and generously top with the crispy toasted breadcrumbs. Enjoy this warm hug of a meal!