Cook the bacon & sausage in a 4.5-quart soup pot slowly over low heat. (I chop my bacon into smaller pieces.) While the bacon mixture cooks, measure out remaining ingredients. Once cooked, set aside on a paper towel lined plate. Reserve 2 tablespoons of bacon drippings. (Butter can be used instead of drippings if needed)
Add the white wine (or broth) to the pot over medium heat and use a silicone spatula to “clean” the bacon remnants from the bottom of the pot, this will add more flavor to the soup. Simmer until reduced by half, 3-4 minutes.
Add the reserved drippings to the pot along with the onions, carrots, and celery. Soften for 5 minutes.
Add the garlic, Worcestershire sauce, and seasonings. Stir to combine and cook for 1 minute. Stir in the flour and cook for 1-2 more minutes, until the raw flour smell is gone.
Add the beans, the bacon & sausage, then add the chicken broth in splashes, stirring continuously. Bring to a boil, then reduce to a gentle bubble. Bubble gently over medium heat, uncovered, for 30-40 minutes to allow the flavors to concentrate. Stir occasionally as it simmers and run a silicone spatula along the bottom of the pot to lift any beans that might have settled.
Add the spinach and let it soften for 5 minutes. Remove from heat and stir in the Parmesan cheese or add the cheese to the top of serving bowls. Garnish with bacon and serve!