Heat oven to 350 degrees F. Line a baking sheet with non-stick aluminum foil. Place sausage links on baking sheet and drizzle with 1 tablespoon of the olive oil. Bake for 35 minutes or until browned and meat is no longer pink inside. Set aside.
Meanwhile, put the remaining olive oil in a 5 quart Dutch Oven over medium high heat. Add the onion, green pepper, garlic and salt. Mix well. Saute for 5 minutes.
Add the spaghetti sauce, tomato puree, diced tomatoes, beef stock and Italian seasoning. Mix well. Add the canneloni beans and garbanzo beans. Stir to combine ingredients and bring to a boil, stirring often.
Meanwhile, cut the sausages into thin slices. Add to the Dutch oven.
Bring to a boil and add the pasta. Bring to a simmer and cover. Cook for 10-11 minutes or until the pasta is al dente, stirring often.
Lift lid and add the baby spinach. Mix well. Cover and simmer for an additional 2-3 minutes to wilt the spinach.
To serve: Ladle soup into individual bowls and garnish with grated Parmesan cheese.