In a large stock pot heat olive oil over medium high heat, ad in the mild sausage. If it comes in casing just slice the sausage open and remove it from the casing. Saute until cooked through, 4-5 minutes. Add in the minced garlic and saute until fragrant.
Add in the chicken stock, diced carrots, bay leaf, and cannelini beans, bring to a boil over high heat. Allow to boil 8-10 minutes, than reduce to a simmer. The carrots should be tender.
Add in the spinach, salt, pepper, and thyme, Stir to combine. The spinach only needs a few minutes to cook. Remove the bay leaves and add in the heavy cream, stir again to combine, serve and enjoy!