Italian Sausage Soup

Since we were South Beaching it again, it was time to try some new recipes.  This one I got from an on-line recipe site, but did do some changing so I'll just post it here.  It is quite different then what we were used to but good.

Italian Sausage Soup

1 pound Italian Sausage (I used Octoberfest)
1 clove garlic, minced
3 1/2c beef broth
1 (428ml) can stewed tomatoes (I used diced)
1c sliced carrots (or peppers if on South Beach Phase 1)
1/4t salt
1/4t pepper
1t basil
1/2t oregano
2T parsley
1 (428) can navy or kidney beans, undrained
2 small zucchini, cubed
2c spinach, packed, rinsed and torn

In a Dutch oven, brown sausage with garlic.  Stir in broth, tomatoes and carrots or peppers and seasonings.  Reduce heat, cover and simmer for 15 min.  Stir in beans with liquid and zucchini.  Cover and simmer another 15 min 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.