First, fry the Bonsan sausages in a pan with 1 tbsp oil. Set aside while you make the stew.
Heat the other 1 tbsp oil in a frying pan and fry the onion, celery and pepper until soft. Add the crushed garlic, paprika, chilli flakes and thyme and fry for another minute.
Add the chopped tomatoes, veg stock, tomato purée, balsamic vinegar and butter beans. Season, then stir and simmer for 10 minutes.
Add the cooked sausages to the sauce and cook for another few minutes.
Stir through the spinach and parsley, then divide between 3 bowls. Garnish with the remaining parsley.