In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover and simmer for 15 minutes.
Stir in beans with liquid and zucchini. Cover and simmer another 15 minutes or until zucchini is tender.
Remove from heat and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes. If desired, sprinkle with Parmesan cheese right before serving.
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