In a large sauté pan, heat 2 tablespoons of extra-virgin olive oil over medium heat. Once shimmering, add 1 cup of minced shallots and cook for about 3 minutes, until translucent.

Stir in 4 minced garlic cloves and sauté for an additional minute until fragrant.

Add 1 pound of ground turkey, spreading it evenly across the pan. Cook for about 4-5 minutes, breaking it apart as it browns.

Create a well in the center and add 2 tablespoons of tomato paste, 1 teaspoon of dried oregano, 1 teaspoon of fennel seeds, and ½ teaspoon of crushed red pepper flakes. Cook for 2 minutes.

Pour in 1 cup of vegetable broth and add a 14.5-ounce can of diced fire-roasted tomatoes, along with 1 can of butter beans and 2 cups of chopped kale. Bring to a gentle simmer and cook uncovered for about 12 minutes.

Stir in ½ cup of heavy cream and ½ cup of grated Parmesan cheese. Continue to simmer for another 3 minutes.

Taste and adjust seasonings with additional salt and cracked black pepper. Garnish with more grated Parmesan and serve hot with crusty bread.