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Heat oil in a large sauté pan over medium heat. Add shallots (or yellow onion) and cook until translucent, about 3 minutes. Stir in garlic and cook 1 more minute.Add ground turkey and, using a wooden spoon or spatula, spread the meat to the edges in an even layer. Let cook until the bottom of the meat is browned, about 4 to 5 minutes. Then stir the turkey, breaking up the meat into small pieces.
Create a well in the center of the pan and add tomato paste, oregano, fennel seeds, and red pepper flakes; cook 1 minute, until the tomato paste starts to caramelize. Stir to incorporate into meat mixture and cook 2 more minutes, until aromatic. Season with salt and black pepper.Add broth, fire-roasted tomatoes, beans, and kale. Increase heat to bring mixture to a simmer. Gently simmer, uncovered, for 12 minutes.
Stir in heavy cream and Parmesan cheese. Continue simmering, uncovered, for about 3 more minutes, until the mixture is thick and creamy. Taste and adjust seasonings as needed.Ladle into bowls and garnish with extra grated Parmesan cheese, if desired. Serve with crusty bread.