• 1 Tbsp. Extra Virgin Olive Oil
• 2 Medium Fennel Bulbs, sliced thin
• 1 Large Onion, chopped
• 1 1/2 C. Nueske's Applewood Smoked Turkey, cubed to 1/2"
• 2 Large Carrots, coined
• 8 C. Chicken Broth
• 1 Can (15 oz.) Cannellini Beans, drained
• 1 Can (15 oz.) Butter Beans, drained
• 1 Can (15 oz.) Diced Tomatoes & Juice (a jar of homemade diced tomatoes would be great!)
• 1 tsp. Thyme (dry)
• 1/8 tsp. White Pepper
• 1 Bay Leaf
• 8 C. Chicken Broth
• 4 C. Fresh Spinach, torn into bite-sized pieces
• Salt & Pepper, to taste
• 2/3 C. Sartori Sarvecchio Parmesan Cheese, grated

In a dutch oven, warm the olive oil over medium heat on your stovetop.  Add the fennel and onion to the oil and sauté until onion is just translucent.    

Add the smoked turkey, carrots, beans, tomatoes, thyme, bay leaf, and broth to the pan.  Simmer for about 45 minutes or until the fennel is tender. 

Remove the bay leaf and season with salt and black pepper, to taste.  Stir the torn spinach into the soup just before serving.  Serve garnished with the grated parmesan cheese.