Brown the sausage

• Heat the olive oil in a large pot over medium heat.
• Add the spicy sausage and fry, breaking it up, until browned.

Sauté the vegetables

• Add the diced onion, carrots and celery to the pot.
• Stir in the minced garlic.
• Sauté until the vegetables are softened.

Add beans and broth

• Drain and rinse the cannellini and pinto beans, then add them to the pot.
• Pour in the broth and add the rosemary and bay leaves.
• Season with salt, pepper and red pepper flakes.

Simmer the soup

• Bring the soup to a boil.
• Lower the heat and let it simmer, partially covered.

Finish with coconut milk and spinach

• Stir in the coconut milk and the spinach.
• Cook until the spinach is wilted, then remove the bay leaves and serve.