Chop the onion and garlic. Cut the carrot, fennel and bell pepper into pieces. Drain the beans on a sieve and rinse. Coarsely mortar the fennel seeds so that the aroma is released.
In a casserole, fry the onion, garlic and half of the fennel seeds and sage in the oil until translucent. Add the carrots, fennel and bell pepper. Fry briefly and add the tomato cubes.
Bring it to boil and let the vegetables simmer for about 10 minutes over low heat. Season with salt and pepper. Fry the sausages in a little oil in a frying pan until brown according to the instructions on the package.
Let the spinach shrink in the bean stew. Cut each sausages into 4 pieces and put them in the stew. Sprinkle with the remaining fennel seeds and it is ready to be served!
*You can also substitute the white beans for chickpeas or replace part of the beans with lentils.