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Heat a large skillet, add ground sausage and cook until browned while breaking into small pieces. Set aside.
Thinly slice the white/light green parts of the leeks, then rinse in a large bowl of water to remove dirt. Drain.
Add butter, leeks and garlic to the skillet and cook until leeks are softened, stirring often.
Add the sausage back in, plus the tomato paste and incorporate. Then add in butter beans, broth and Parmesan cheese.
Bring to a simmer and mix often until broth begins to thicken.
Remove from the heat, add a handful of greens and incorporate until greens are wilted.
Garnish with fresh herbs and more Parmesan. Serve with crusty bread.