With sharp knife, slice an X on the bottom of each tomato (see image above). Blanch tomatoes by adding to boiling water for 1-2 minutes; remove from water quickly.

Peel skin by pulling back corners (see image).

Cover bottom of heavy bottom skillet with olive oil and brown sausage. Remove sausage without removing the oil and carmelized bits. Set sausage aside.

In same pan, add onions, carrots, celery and a little kosher salt: saute until tender and slightly carmelized; about 8 minutes (see image).

Add thyme, basil and garlic and cook for another couple minutes.

Add tomatoes to pot and bring to high simmer, making sure to scrape any carmelization from the bottom of the pan; add wine and continue to simmer for about 5 minutes. Process in pot with immersion blender or masher until you have a thick sauce (see image). Taste and add salt as needed.

Return sausage to pot and simmer on medium for a few minutes; add beans and return to simmer.

Once simmering again, add chicken broth to desired consistency and continue to cook with loosely covered lid for 15 minutes. Add zucchini and finish by simmering another 15 minutes.

Serve hot, topped with grated cheese.