Heat the olive oil in a large soup pot over medium heat.
(Next add garlic, onion, leeks, carrots, and jalapeno.
Cook, stirring occasionally until vegetables are soft and develop a bit of color.
You are 'sweating' the veggies to get them to cook faster!
As a result, this will take approximately 6 - 8 minutes, and usually, it's the latter.
Now, season with salt and black pepper, to taste.
Add bay leaves, dried herbs, and cayenne pepper (or whatever you are using for the SPICY flavor)
Then, cook for another 2-3 minutes, or until the herbs become fragrant.
*****(if in an Instant Pot, do all of the above steps 1-7 on SAUTE*)
****(if using an Instant Pot, follow steps 11-13 and jump to 15-16)
Next, add chicken stock.
Now, add the water, and cannellini beans to the pot.
Finally, add in the parmesan rind (this is the portion that really bolsters the flavor!)
Increase heat to high and bring the soup to a rolling boil
Please NOTE: if you are using an Instant Pot, cover it and cook 20 minutes on the SOUP setting.
Once the time is met for cooking, then, release the steam (CAREFULLY) and press saute, following the directions below to complete cooking and ingredient additions)
Once it boils, reduces heat to medium-low and simmer, uncovered, for 20-25 minutes.
Add shredded turkey and spinach to the pot and cook for another 3-5 minutes, or until the spinach (Kale or Broccoli Rabe) wilts and the turkey is heated through.
Remove from heat and discard bay leaves.
Taste and adjust seasonings, as desired.
Serve immediately with some shaved Parmesan cheese.