Heat a large saucepan over medium-high heat.

Remove casings from sausage.

Coat pan with cooking spray.

Add sausage to pan and cook for 8 minutes, stirring to crumble, until browned.

Remove sausage from pan and set aside.

Wipe pan clean with paper towels.

Return pan to medium-high heat.

Coat pan with cooking spray.

Add leek, fennel, bell pepper, and garlic to pan.

Sauté for 6 minutes, until vegetables are tender.

Stir in cranberry beans, chicken broth, and sausage.

Bring to a boil.

Reduce heat and simmer for 6 minutes, until beans are thoroughly heated.

Garnish with chopped fennel fronds, if desired.