In a soup pot, heat 1 tbsp. of oil over medium heat. Add the slices of bacon and cook until crisp, then transfer to a paper towel lined plate. When cool, crumble into small pieces.
Add the cannellini beans, garlic and rosemary. Toss with the oil and let cook for about a minute.
Pour in the chicken stock, add the potatoes and bacon and let cook until potatoes are tender, about 15 minutes.
Stir in the parmesan cheese, then add the frozen spinach and heat through. Season with salt and pepper to taste. Serve in bowls topped with additional grated parmesan cheese.