Main Instructions

• Add the sausage meat to a large soup pot, along with the bacon (cut up using kitchen shears).
• Cook over medium-high heat until the sausage and bacon are somewhat crispy/the fat has been rendered out (upwards of 15 minutes). Meanwhile, prep the other ingredients.
• Transfer the sausage and bacon to a plate (optionally line with paper towel). Leave about 2 tablespoons of fat in the pot (spoon any excess out).
• Add the onion to the pot and sauté for 3-5 minutes until softened and starting to lightly brown.
• Stir in the garlic and cook for 30 seconds.
• Add the beans, chicken broth, Italian seasoning, and rosemary. Stir well and scrape up any brown bits off the bottom of the pot.
• Take the pot off the stove. Using an immersion blender, purée the soup, leaving some beans whole.
• Return the sausage and bacon to the pot and add the chopped carrots. Place the pot over high heat. Once boiling, cover with lid slightly ajar and reduce heat to simmer.
• Cook for 15-20 minutes until carrots have softened and soup has thickened.
• Stir in the spinach and let it wilt for a minute or two. Taste and season with salt and pepper as needed. Serve immediately.