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To a large pot, add oil and heat over medium-high heat. Once hot, add yellow onions, carrots, celery and garlic. Reduce heat to medium- low and saute, stirring frequently until soft and onions appear translucent (about 5 minutes).
Add salt, black pepper, cumin, oregano, rosemary and red pepper flakes. Stir and allow to cook until fragrant, for about 1 minute.
Create a well in the center of the vegetables, and add ground turkey meat. Use a spatula to gently break up the meat, cook until brown and no longer pink in colour (about 5-7 minutes).
While the turkey is cooking, combine 1 can of the cannellini beans with 2 cups of chicken broth in a food processor or high powered blender. Blend until smooth.
Once turkey is cooked, add the blended beans, the remaining chicken broth, remaining can of beans and the lemon juice and zest. Stir. Bring to a simmer over medium heat (uncovered) for about 15-20 minutes, this will help thicken the soup.
Stir in kale and fresh dill and adjust seasonings to desired taste.
To serve, top with parmesan cheese and extra red pepper flakes.