In a large straight-sided sauté pan, or soup pot, heat the oil, over medium heat. Add the shallots, garlic, sprigs of thyme and rosemary, sausage rounds, and generous pinches of sea salt and pepper. Sauté, covered, stirring often, until the shallots are soft, about 5-6 minutes. Add the turmeric and cook for one minute. Add the tomato and cook, covered, stirring often, until the tomato is liquified, about 3-4 minutes. Add the vegetable broth, the spigarello, and the asparagus. Mix well and cook until the vegetables are al dente, about 2-3 minutes. Add the wild rice and black beans, and heat through. Taste and adjust seasonings. Garnish with fresh parsley. Bon appétit!