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In a large pot add olive oil, bay leaves, onion, garlic, carrot and pancetta and fry over a high heat until soft and golden.
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Add the zucchini, turnip and squash and fry for a few minutes.
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Add in the cavolo nero and tomatoes and season with salt and pepper then add in the water and bring the soup up to a simmer.
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Add the pork sausages and gently simmer the soup for 90 minutes.
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Once the soup has thickened, remove the sausages and slice them. Return the sliced sausage back into the soup.
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Bring the soup to a boil and add in the Risoni. Cook on high for 8 minutes, until al dente.
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Serve with a generous amount of grated Parmigiano cheese and freshly cracked black pepper.
