In a dutch oven, warm the olive oil over medium heat on your stovetop. Add the fennel and onion to the oil and sauté until onion is just translucent.
Add the smoked turkey, carrots, beans, tomatoes, thyme, bay leaf, and broth to the pan. Simmer for about 45 minutes or until the fennel is tender.
Remove the bay leaf and season with salt and black pepper, to taste. Stir the torn spinach into the soup just before serving. Serve garnished with the grated parmesan cheese.