Dice all of the vegetables and set aside. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes or until softened. Add the sausage, and cook until done and well crumbled. Add the garlic and stir constantly for 60 seconds then add the chicken broth. Pour the canned tomatoes and their juices into the pot. Add the drained beans and seasonings to the soup and simmer partially covered for 1-2 hours. When you are ready to eat, turn the soup up to a slow boil then add the pasta and cook until the noodles are al dente. Taste the soup and re-season if needed. Once the pasta is cooked, add the fresh spinach and parsley. Serve with a bit of Parmesan cheese on top.
Notes
Be careful not to add more pasta because it will thicken up the soup too much.