Cooking Instructions

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