In a pot, add olive oil and ground turkey. On high heat, brown the turkey until fully cooked. Approx 7-10 mnutes. Remove the ground turkey and set aside.
In the same pot, add the garlic, onion and thyme. Cook for 3-4 minutes.
Next, add the carrots, potatos, and rosemary. Cook for 3-4 minutes.
After, add the turkey, white beans and chicken stock. Cook for 3-4 minutes.
Add the fresh spinach. Bring the soup to a boil. Season with salt and pepper and turn down to simmer.
Reduce heat and continue to cook on low for 45 minutes to 1 hour. Soup should not be boiling.
Remove herb sprigs and bay leaf. Serve with sliced baguette, toasted with shredded cheese on top.