Updated Nov 28, 2019Chatelaine
1. Heat a large pot over medium. Add oil, then onion, carrot, seasoning and salt. Season with pepper. Cook, stirring occasionally, until onion is soft, 4 to 6 min. Add tomato paste and turkey. Cook, breaking up meat with a wooden spoon, until meat is no longer pink, 4 to 5 min.
2. Stir in beans and liquid, 4 cups water and pasta. Bring to a boil over medium-high and cook, stirring occasionally, until pasta is tender, about 10 min. Stir in spinach and cook until just wilted, about 1 min.
3. Divide minestrone among bowls and sprinkle with cheese.
If making ahead, cook pasta separately following package directions and stir in just before serving. Simmering a piece of Parmigiano-Reggiano rind in the soup adds depth of flavour and umami notes. Remove rind before serving.