Open beer and pour into bowl. Let it go flat overnight in frig.
Set a colander lined with paper towels over a bowl. In a large pan over med heat, saute the sausage, breaking it into small clumps until browned; scrape the sausage into the colander and let drain. Set the sausage aside and discard the fat.
In a large pot or dutch oven, heat 2 TBS oil over med heat. Add onion, carrot, celery, and pepper. Cook, stirring often until vegetables begin to soften and darken around the edges(8-10 min). Add garlic and cook, stirring constantly(1 min). Add wine and deglaze pot until wine is reduced by half (5 min). Stir in sausage and oregano; cook, stirring frequently 5 min.
Add bean stock, cheese rind and flat beer. Bring to a boil; then reduce heat to maintain a fast simmer.
Add potatoes; sprinkle with salt and pepper. Simmer, stirring occasionally, for 10-12 min or until vegetables are becoming tender.
Add tomatoes, V-8 juice, mushrooms and green beans, bring to a boil, and then lower heat to a simmer. Simmer, stirring occasionally, for about 15 min.
Add zucchini, kale and basil, raising heat if necessary to keep mixture at a steady simmer. Simmer 5 min. If too thick, add stock or hot water as needed. Taste and add seasoning if needed.
Add pasta and chicken stock and simmer until vegetables are very tender, another 10-12 min.
Stir in cannellini beans and second cup of chicken stock; simmer for 3-4 min. Taste and add seasoning as needed.
Garnish each serving with Parmesan cheese, chopped parsley and red pepper flakes.