Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Cook turkey until no longer pink, about 5 minutes. While cooking, break turkey into coarse pieces. Remove from heat.
Heat remaining oil in large stockpot over medium-high heat and cook onion until softened, about 5 minutes. Add garlic; cook 1 more minute. Stir in broth, tomatoes, black pepper and beans; bring to boil. Reduce heat; simmer 10 minutes. Add turkey; simmer 6 more minutes. With 1 minute remaining, stir in spinach.
Ladle into 6 large soup bowls; sprinkle with grated carrots. Serve with bread.
All materials are courtesy of Honeysuckle White and Shady Brook Farms Turkey.
Published in the February 8, 2006 issue of Farm World.