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Heat the oil in a 4 to 5 quart Dutch oven or soup pot over medium until the surface shimmers.
Add the leeks, onions, carrots, celery, and pancetta and stir well to coat in the oil. Cook for 10 minutes, stirring frequently. To speed up softening the carrots, use a lid in between stirs to create a steamy environment.
Add the garlic and dried herbs, stirring well.
Pour in the chicken broth and turn up the heat to bring the soup to a boil. While the soup is rising in temperature, add the rosemary springs and bay leaves, along with the 2 cans of beans.
Adjust the heat to maintain an active simmer and cook for 10 minutes.
Reduce heat to low. Remove the bay leaves and rosemary sprig and discard.
In a tall jar or large bowl, add the heavy cream and scoop out two cups of the soup with beans (make sure you get beans in there!). Use an immersion blender to smooth out this mixture. You can also use an upright blender. Add the blended beans mixture back to the soup, and give everything a stir.
Add the spinach and grated cheese, and let the residual heat of the soup wilt the spinach.
Taste, and add salt black pepper to your liking.