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Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, salt, and black pepper; cook, stirring occasionally, for 7 minutes. Add the carrot and potato; stir and cook for 2 more minutes. Add the tomatoes, garlic, oregano, thyme, rosemary, and red pepper flakes. Stir in the broth and bay leaf. Bring to a boil, then reduce the heat to a simmer and cook, covered, for 20 minutes.
Stir in the zucchini, corn, green beans, and turkey. Cover and cook 10-15 more minutes, until the zucchini is tender.
Add the vinegar, remove the bay leaf, and taste and season with additional salt and pepper, if desired. Ladle into bowls and garnish with grated Parmesan or chopped fresh herbs.