Heat two tablespoons of olive oil in a large frying pan over medium heat. Add the onion and fennel and cook gently for 8–10 minutes, until soft and fragrant.

Increase the heat and squeeze the sausage meat out of its skins directly into the pan. Break it up with a spoon into small chunks and fry for 7-8 minutes until golden and crisp in places. Stir through the fennel seeds, chilli, garlic, and thyme, and cook for 1 minute more.

Pour in the white wine (if using) and let it bubble away for a couple of minutes until reduced by half.

Tip in the beans with their bean stock. Stir and simmer over low heat for 5–6 minutes, until the beans are hot and starting to look creamy and glossy, like risotto.

Stir through the Parmesan, lemon zest, and juice. Season with salt and black pepper to taste.

Spoon into bowls and finish with extra parmesan.