Separately soak the beans overnight in a brine (2 tablespoons Kosher salt to every quart of water). Store them in the refrigerator.

In a heavy-bottomed stockpot on medium-low heat render the bacon slowly. When the fat of the bacon becomes translucent, add the Italian and turkey sausage. Brown the meat slowly, being careful not to burn the bottom of the pan. Add the chicken apple sausage and slowly brown it.

Then add the yellow onions, cook for several minutes, then add the carrots, celery, and garlic. Slowly cook the vegetables until they start to release some of their liquid.

De-glaze the pan with the white wine and let it reduce by half. Add the tomatoes. Add the browned bacon and sausage mixture. Add the beans (drain the beans from the brine and rinse them one time, do not add any liquid from soaking the beans to the soup).

Then add the chicken stock, just enough to cover. Reserve any additional stock to add to the soup as it cooks down. Bring the mixture to a simmer. Add the bay leaf and bunch of thyme tied with butchers twine.

Let the mixture simmer until the beans are tender, about 2 hours, adding additional stock if necessary.

Remove the thyme and bay leaf. Add salt and pepper for seasoning. Add spinach to the soup, stirring in until it wilts down. Just before you serve the soup, add the chopped thyme and parsley. Enjoy!