Heat the olive oil in a large dutch oven or stock pot over medium high heat. Add the mushrooms, onion and garlic and let them soften for a couple of minutes. Then add in the turkey and break it up as it browns. While the turkey cooks, season everything with generous pinches of salt, pepper, dried parsley and dried tarragon. Then pour in the capers, white beans and wine. Let that mixture simmer to cook off the wine for 5 minutes or so. Finally, pour in the crushed tomatoes and chicken stock.

Let that soup simmer for 10-15 minutes. Then get out a blender and transfer 1 cup of the soup into it. Puree the cup of soup into a thick mixture and pour it back into the big pot. This gives the soup a little more texture and heft. Let it continue to simmer for another 20 minutes. Then add in the spinach and parmesan cheese. Stir them in just to wilt the spinach and melt the cheese for a minute. Then ladle the soup into bowls and serve with crusty bread! Enjoy!!