Slice the sausage links into 1 inch chunks (this is easier if they are slightly frozen) and brown in a soup pot over medium heat. Remove the sausage and set aside. Drain off most of the fat in the pot.
Add the olive oil to the pot and allow it to get hot. Add the onions and the carrots. Cook, stirring occasionally for 3 - 4 minutes until the onions begin to soften.
Add the bell pepper, mushrooms, jalapeno, garlic, and squash. Cook for 5 minutes or as long as it takes for things to get soft and fragrant.
Add the wine to the pot and stir to loosen all the brown goodies on the bottom of the pot. Add the tomatoes and the chicken stock to the pot. Bring the mixture to a boil, then reduce the heat to low. Simmer for 15 minutes or so.
Return the cooked sausage chunks to the pot along with the cannellini beans and season with the Italian Herbs.
Let everything simmer for another 10 minutes or so to heat things through. Taste and adjust seasonings. Add more herbs or salt and pepper as you like.
Ladle into soup bowls, garnish with the grated Romano, and serve.
Cook the pasta according to the package directions minus a minute or 2. While the pasta is cooking, make the sauce.
Add 1 tablespoon of the olive oil to a hot skillet. Place the artichoke hearts in a single layer in the pan. Cook until lightly brown, turning as needed, 4-5 minutes. Remove from the pan and set aside.
Add the remaining olive oil to the pan and add the onions and garlic. Cook a few minutes until they soften and smell wonderful.
Add the beans and tomatoes and toss to combine. Add the vegetable stock and cook for 4 minutes or so. If the mixture seems dry, add a little more stock.
Return the Artichokes to the skillet. When the pasta is cooked, reserve one cup of the pasta water. Drain the pasta and add to the skillet.
Add the pasta water, parsley and pepper flakes to the skillet along with the cheese. Toss everything to combine and allow to cook for another few minutes until the cheese has melted.
Toast the farro: Rinse 1/2 cup farro and allow to dry. Place the farro in a dry fry pan. Turn heat on stove to medium and toast the farro, stirring frequently until it is golden and fragrantly nutty, 10 -15 minutes
Bring 2 cups of water (or broth) to a boil. Stir in the toasted farro and return to a boil. Reduce heat and simmer until most of the liquid is absorbed, 30 minutes or so. The farro should be chewy but tender. Drain any remaining liquid and set aside.
Heat a soup pot over medium high heat. Add the olive oil. Once the oil is hot, add the onion, garlic and red pepper flakes. Stir to coat with the oil and cook for 5 minutes or so until the onion begins to soften.
Stir in the stock, tomatoes, Italian Seasoning, and Marsala. Bring up to a boil and reduce the heat to simmer. Simmer for 20 - 30 minutes. Use a potato masher to create a chunky soup. Hit it with the immersion blender if you want it smooth.
Stir in the farro and beans. Simmer for a little longer; 15 minutes is about right.
Ladle into soup bowls and garnish with the pesto and croutons if desired.