In a large pot or dutch oven over medium-high heat, cook the onion and celery in the olive oil. Cook until tender, about 5 minutes. Add the garlic and cook for an additional minute.
Next, add the raw ground turkey and cook until browned and no longer pink.
Stir in the spices, chicken broth, marinara sauce, and zucchini. Bring the mixture to a boil and then reduce the heat to medium-low. Simmer for 25 minutes, or until the zucchini is tender.
Stir in the cannellini beans. Season with salt and pepper, to taste.
Garnish each serving with Parmesan cheese. Serve with crusty bread.
Store in an airtight container in the refrigerator for up to 3 days.