Italian Sausage Minestrone Soup

2 Pounds lean sweet Italian sausage,
1 Medium onion, chopped fine
1 t. garlic powder
2 T. flour
5 cups beef broth
1 cup water
1 can (14 oz.) tomatoes sauce
1 cup sliced thin carrots
1 cup dark kidney beans
1 cup garbanzo beans
1 t. basil
1 t. oregano
1 ½ cup chopped zucchini
1 cup choppledcauliflower
8 ounces pasta
2 T. parsley flakes
1 bag fresh baby spinach
¼ c. Parmesan cheese
In a large stock pot add sausage and brown. Remove sausage and drain, reserving 1 T. of the drippings. Sauté onion and garlic in the drippings. Stir in flour. Stir in beef broth, water, tomato sauce, garbanzo beans. Kidney beans, cauliflower, carrots, basil, oregano, tomato sauce and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add pasta and simmer for 10 minutes. Add Spinach and cook for 3 minutes with the lid off. Top with Parmesan cheese Serves 8.