Heat a big saucepan over medium-high heat and spray with oil.

Add the sausage links, crumble, and cook for 7 minutes, stirring often. Using a slotted spoon, remove the sausage and place it in a bowl.

Immediately add 1 teaspoon oil, followed by the onion and garlic. Cook for approximately 5 minutes, or until the veggies are tender.

Add the Italian seasoning and swirl to coat the veggies. Add the beans and stock to the pot and stir.

Using an immersion blender, puree the soup until smooth. If you do not have an immersion blender, put the soup to a high-speed blender and puree until smooth. Return to the pot.

Bring the soup to a boil, then add the cooked sausage, potatoes, salt, and pepper.

Reduce the heat to a simmer, cover, and allow the soup cook for 30 minutes, or until the potatoes are cooked.

When the potatoes are soft, add the spinach to the stew. Simmer for one minute, then serve.