1. 1. In a large 6-quart pot, heat 2 teaspoon oil from the sun-dried tomatoes over medium heat. Add the bacon and cook until crisp. Then, add the onion and carrots, cooking until softened, about 5 minutes.

2. 2. Next, add the Italian sausage to the pot, breaking it up with a spoon as it cooks until browned.

3. 3. Stir in the minced garlic and Italian seasoning, cooking for 1 minute until fragrant.

4. 4. Sprinkle the flour over the mixture and stir to coat for 1–2 minutes, creating a roux to thicken the soup.

5. 5. Now, stir in the cannellini beans and chicken broth. Bring the soup to a simmer and cook for 10–15 minutes until slightly thickened.

6. 6. Finally, stir in the chopped baby spinach and heavy cream. Cook for 2–3 minutes until the spinach is wilted and the soup is heated through.

7. 7. Season the Tuscan soup with salt and pepper to taste. Serve hot, with optional toppings or accompaniments as desired.