Add the Italian sausage and chopped bacon to a large stockpot over medium-high heat. Cook for about 10 minutes, breaking up the sausage, until browned and the bacon is fully cooked.

Stir in the garlic, onion, carrots, and celery. Sauté for 5 minutes, until the onion is translucent and vegetables begin to soften.

Add the cannellini beans, chicken broth, Italian seasoning, salt, and rosemary. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15–20 minutes, until carrots are tender.

Use a potato masher or fork to gently mash the soup 3–4 times to thicken it slightly while keeping some beans whole.

Remove from heat and stir in the coconut milk and spinach until wilted. Taste and adjust seasoning.

Serve warm with freshly cracked black pepper.