Place Beans, and soaking Water in a pot, bring to a boil. Boil Beans for 35 minutes, reserve 1 L of the Bean Water, set aside.

In a large bottomed pot on medium high heat add Olive Oil, then add in the Sausage. Break up Sausage to get an even browning. Saute for 4 minutes, then add in Onions, and Chili. Saute for 4 minutes. Add Celery, lightly season with Salt, Pepper, and Garlic Plus, sauté for 4 minutes. Add Carrots, lightly season with Salt, Pepper, and Garlic Plus, sauté for 5 minutes.

Reduce heat to medium, make a well in centre of pot. Add a little Oil if required, add in Garlic, sauté for 30 seconds. Deglaze pot with Wine, allow Wine to mostly reduce.

Add in the Cabbage, Potatoes and Turnip, mix well. Add Chicken Stock, Water from the Beans, and Tomatoes, mix well. Add Salt, Pepper, Italian Seasoning, Nutmeg, and Red Pepper Flakes, mix well.

Bring to a simmer, reduce heat to low, simmer covered for 50 minutes. Add Beans, and Peas, mix well. Bring back to a simmer, cover, simmer for 10 minutes more.

Add Ditalini when serving, add dry to the Soup, simmer 9 minutes to cook Pasta.

Serve with Romano Cheese.