Add the sausage meat and beef bacon (cut into pieces with kitchen shears) to a large soup pot. Cook over medium-high heat until the sausage and bacon are somewhat crispy and the fat has rendered out, which can take up to 15 minutes. While cooking, prepare the remaining ingredients.
Transfer the sausage and bacon to a plate. Leave about 2 tablespoons of fat in the pot for flavor or remove excess if preferred.
Add the chopped onion to the pot and sauté for 3 to 5 minutes, until softened and lightly browned.
Stir in the garlic and cook for 30 seconds.
Add the drained beans, chicken broth, Italian seasoning, and rosemary to the pot. Stir well, scraping up any browned bits.
Remove from heat and use an immersion blender to purée the soup, leaving some beans whole for texture. Alternatively, blend some scoops in a blender or mash with a fork for a rustic style.
Return the sausage and beef bacon to the pot, add the chopped carrots. Bring to a boil, reduce to a simmer, cover with lid slightly ajar.
Cook for 15 to 20 minutes until carrots are tender and soup thickens.
Stir in the fresh spinach and let it wilt for 1-2 minutes.
Season with salt and pepper to taste. Serve immediately.