Remove casing from sausage. In an extra large soup pot, brown the sausage, breaking it up into medium pieces, as it cooks. Cook until there is no longer any pink in sausage. Remove to a paper towel-lined plate and set aside.
Add olive oil to the pan then add onion, celery, and carrot. Cook about 10-12 minutes or until veggies are soft. Add garlic and continue to cook 2-3 minutes.
Add salt, pepper, oregano, bay leaves, and sugar. Add tomatoes with their liquid, stock, tomato juice, Parmesan rind, kidney beans , garbanzo beans, cannellini beans, and cooked sausage. Bring to a boil. Reduce heat and simmer, partially covered, 45-60 minutes.
Add zucchini and pasta and cook until zucchini is tender and pasta is firm to the bite. Add more stock if soup has become too thick. Remove bay leaves. Stir in the basil. Taste for seasoning.
Top individual soup bowls with shaved Parmesan and some fresh basil and serve.