In a soup pot, cook sausage and diced onion until the sausage is no longer pink.
Add garlic to the meat mixture, cook two minutes.
Add in water, beef bullion, Italian stewed tomatoes with juice, and carrots. Bring soup to a boil and then reduce to a simmer. Simmer 15 minutes.
Add in white beans with juice, zucchinis, black pepper, salt, parsley, and Italian seasoning. Bring soup to a boil and then reduce to a simmer. Simmer another 15 minutes.
Taste soup for seasoning, add salt and black pepper if needed.
Add in strips of spinach leaves. Cook a few minutes more or until the spinach wilts.