Fry sausages and mushrooms in 15ml olive oil for ten minutes until browned.
Slice the sausages into thick pieces once partially cooled.
Fry bacon and garlic in remaining oil for 3 minutes until softened.
Add leeks and fry for 5 minutes until soft.
Stir in tomatoes and tomato purée, simmering for 5 minutes.
Add beef stock, sausages, and mushrooms, then simmer for 10 minutes.
Stir in cannellini and kidney beans to heat through.
Boil broccoli in salted water for 4 minutes then drain.
Toast baguette slices under a medium grill, then melt cheese on top.
Serve hotpot topped with broccoli and parsley alongside cheese toasts.