Heat 2 tablespoons of extra-virgin olive oil in a large sauté pan over medium heat. Once the oil shimmers, add 1 cup of minced shallots and cook for about 3 minutes, stirring frequently, until they become translucent. Then, add 3 cloves of minced garlic, cooking for an additional minute until fragrant and softened.

Next, add 1 pound of ground turkey to the pan. Use a wooden spoon to break it into small pieces as it cooks for 4 to 5 minutes until it’s browned and no longer pink. Stir often, allowing the turkey to brown evenly.

Push the turkey to one side of the skillet to create a well in the middle. Add 2 tablespoons of tomato paste, 1 tablespoon of dried oregano, 1 teaspoon of fennel seeds, and a pinch of crushed red pepper flakes. Cook for about 1 minute, stirring to combine.

Pour in 1 cup of vegetable broth and 14.5 ounces of diced fire-roasted tomatoes—do not drain. Add in 1 can of butter beans and 2 cups of chopped kale. Stir everything together and bring the mixture to a gentle simmer. Cook uncovered for 12 minutes.

After simmering, lower the heat and stir in 1/2 cup of heavy cream and 1/2 cup of grated Parmesan cheese. Continue to simmer for an additional 3 minutes, or until the sauce has thickened slightly.

Taste the skillet and adjust the seasonings with kosher salt and cracked black pepper as desired. Serve warm, garnished with extra Parmesan cheese, and alongside crusty bread for dipping.