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Prick sausages all over. In Dutch oven, heat vegetable oil over medium heat; fry sausages, turning occasionally, until browned, about 10 minutes. Set aside.

Drain off fat. Add onions and garlic; cook, stirring and scraping up brown bits from bottom of pan, until onions are softened, about 5 minutes. Add beans, 6 cups (1.5 L) water and bay leaf; bring to boil, skimming off foam. Cut sausages into bite-size pieces; return to pan along with celery, carrots, tomatoes, oregano, salt, pepper and nutmeg. Bring to boil. Reduce heat to medium; cover and simmer for 20 minutes.

Add zucchini, cauliflower and pasta. Cover and cook until pasta is tender, about 15 minutes, adding more water if soup is too thick. Discard bay leaf. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Transfer to airtight container and refrigerate for up to 3 days. Add more water before reheating if desired.) Stir in parsley. Serve with cheese.

Additional Information

• Tip:
  You can replace canned beans with dried if desired. In large saucepan, cover 1-1/2 cups (375 mL) dried red or white kidney beans with 4-1/2 cups (1.125 L) water. Bring to boil; boil gently for 1 minute. Remove from heat; cover and let stand for 1 hour. Drain, discarding liquid. Return soaked beans to pan along with 6-1/2 cups (1.625 L) fresh water. Bring to boil. Reduce heat, cover and cook until tender, about 1 hour; drain. Add to pot along with water and bay leaf.
  

Tags:

Soups and Stocks; Italian; Meat-Pork; Vegetables; Pasta/Noodles; Beans and Legumes; Cheese/Other Dairy; One-Pot;