In a large pot, over medium-high heat, add the sliced Italian sausage and bacon. Cook for about 15 minutes, stirring occasionally, until the sausage is browned and the bacon becomes crispy.

Once the meats are crispy, carefully remove them from the pot, leaving about two tablespoons of fat. In the same pot, add the chopped onion and sauté for 3-5 minutes until softened and slightly browned.

Add the minced garlic to the pot and cook for an additional 30 seconds, stirring constantly until fragrant.

Stir in the drained cannellini beans, then pour in the chicken broth along with the Italian seasoning and dried rosemary.

Return the reserved sausage and bacon back to the pot, along with the chopped carrots. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for 15-20 minutes.

In the final step, stir in the fresh baby spinach until it wilts, which should take about 2-3 minutes. Season with salt and pepper to taste, adjusting according to your preference.