Add 1 ½ cups drained cannellini beans, ½ cup of chicken broth, and ½ teaspoon salt to a high powdered blender. Cover and blend until completely smooth, about 20 seconds. Set aside.

Heat a large Dutch oven over medium-high heat. Add 1 tablespoon of olive oil and the ground turkey to the pot. Season the turkey with the chili powder and 1 teaspoon of salt. Use a wooden spoon to break the meat up into bite-size pieces. Cook, stirring occasionally, until the turkey is evenly browned and cooked through, about 7 minutes. Turn the heat off and use a slotted spoon to remove the cooked turkey to a plate. Set aside.

Return the dutch oven to medium-high heat. Add the remaining 2 tablespoons of olive oil to the pot along with the onion, carrot, celery, fennel, 1 teaspoon salt, and red pepper flakes. Cook, stirring occasionally, for 5-7 minutes, until the vegetables begin to soften. Add the garlic and thyme and cook until just fragrant, about 1 minute.

Add the reserved bean mixture, remaining chicken broth, cherry tomatoes, parmesan rind, and bay leaf and bring to a boil. Once the soup is boiling, turn the heat down to low, cover and simmer for 10 minutes, until the vegetables are soft and the flavors have melded.

Turn the heat up to medium and add the cooked turkey, remaining beans, butternut squash and kale to the pot and simmer, uncovered, until the squash and the kale are tender, about 15-20 minutes.

Remove the parmesan rind and bay leaf, and add 1 teaspoon salt and mix until combined. Add more salt, if needed, to taste. Ladle into bowls and garnish with grated parmesan cheese.