Heat 1 tablespoon of olive oil in a dutch oven or large pot over medium high heat. Add in the crumbled Italian sausage and cook until the sauce is no longer pink, stirring frequently, about 5 minutes. Remove sausage from pan and set aside.
Heat the remaining 1 tablespoon of olive oil in the same pot over medium high heat. Add in the zucchini, onion, carrots, and celery to the pot. Cook until the vegetables are softened, about 3-4 minutes. Add in the minced garlic and season with salt and pepper to taste.
Stir in the tomato paste until its melted into the vegetables. Pour in the canned diced tomatoes, chicken broth, and Italian seasoning, and bring to a simmer. Add in the kidney beans, white beans, green beans, and pasta. Bring to a simmer and cook for 10-12 minutes or until the pasta is al dente.
Stir in the cooked sausage and spinach leaves and cook until the spinach leaves are wilted, about 2 minutes.
Add in chopped parsley. Pour the minestrone into soup bowls and sprinkle with grated parmesan cheese.
Notes
Serving: This recipe makes enough to serve 4-6 as a main course or 6-8 as a side or starter.
Sausage: use your favorite Italian sausage (hot, mild, or sweet) for this recipe. Remove the casing and break into chunks.
Make ahead: this is a great recipe to make ahead and have on hand for the week. To avoid the pasta soaking up too much of the liquid and getting mushy, store the cooked pasta separately from the soup and add it in before serving.
Leftovers: store leftover minestrone soup with sausage in an airtight container in the refrigerator for up to a week. You can also freeze in an airtight container for up to a month.