1-Getting started: Getting started with this recipe is simple and rewarding. First, prepare all your ingredients by chopping the onion, mincing the garlic, and draining the beans to set the stage for smooth cooking.

2-Cooking the sausage and bacon: In a large pot, cook the sausage and bacon over medium-high heat until they’re crispy and the fat is rendered, which takes about 15 minutes. Remove them from the pot, leaving about 2 tablespoons of fat behind for flavor. Then, sauté the onion in that fat until it’s softened and lightly browned, about 3-5 minutes, before adding the garlic for another 30 seconds.

3-Adding ingredients and blending: Next, stir in the beans, chicken broth, Italian seasoning, and rosemary, making sure to scrape up those tasty browned bits from the pot’s bottom. Remove the pot from heat and use an immersion blender to purée the soup, keeping some beans whole for texture. Return the sausage and bacon to the pot, add the chopped carrots, and bring everything to a boil. Cover with the lid slightly ajar, reduce the heat, and simmer for 15-20 minutes until the carrots are tender and the soup thickens.

4-Final touches: Finally, stir in the spinach and let it wilt for a minute or two, then season with salt and pepper. The total prep time is just 10 minutes, with 45 minutes of cooking, making the whole process wrap up in 55 minutes. For more cooking inspiration, explore our high-altitude chocolate toffee crunch cupcakes for a sweet treat to follow your soup.