Step 1

Place a large stock pot or Dutch oven over medium-high heat. Add the garlic and crumbled sausage, and cook it for 5-7 minutes or until the sausage browns.

Step 2

Reduce the heat to medium, and add the beef broth, carrots, and stewed tomatoes. Place the lid back on the pot, and cook it for 15 minutes or until the carrots are nice and tender.

Step 3

After 15 minutes, stir the soup, and add the chopped zucchini and beans. Simmer it under medium heat for another 15 minutes.

Step 4

Remove the pot from the heat source, and stir in the spinach. Let it simmer for a few minutes until the spinach begins to wilt.

Step 5

Portion the soup into bowls and garnish it with a generous sprinkle of grated Parmesan cheese. Dig in!