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Heat 1 tablespoon of the oil in a 4 to 5 qt Dutch oven over medium until shimmering.
Add the smoked sausage and cook until the edges are golden. Remove to a plate and set aside.
Add the onions and fennel and saute until soft, about 8 minutes. Stir in the garlic.
Scoot the vegetables to one side and add the remaining 1 tablespoon of oil to the cleared space.
Spoon the tomato paste into the oil and sprinkle the smoked paprika and a big pinch of salt over the top. Stir the tomato paste to let caramelize a bit while the spices bloom, then stir into the vegetable mixture.
Measure out 1 cup of the beans and set aside; add the rest to the pot, along with about half of the broth.
Use an immersion blender to blend the soup smooth. Add the remaining beans and broth, plus the oregano/marjoram.
Increase heat to bring to a gentle boil, then reduce heat to a simmer, and cook for 10 minutes.
Stir in the cooked turkey, along with the reserved smoked sausage.
Taste, and adjust the seasonings to your preference with salt and pepper.
Just prior to serving, sprinkle the parsley over the top of the soup.