Heat oil in a large stock pot over medium-high heat. Add onion and carrot, and season with salt and pepper. Cook and stir frequently for 3 minutes, then add the celery.
Add ground turkey, sausage, and garlic, and season with salt and pepper. Mash the meat using a meat masher.
Add red pepper flake, rosemary, thyme, sage, and fennel. Cook until the onions are translucent and the sausage is rendered and lightly browned, about 10 minutes.
Add tomatoes, turkey stock, and Parmesan cheese rind. Bring to a boil and reduce heat to simmer uncovered for 20 minutes.
Add the cannellini beans and kale. Add lemon juice and lemon. Simmer for 5 minutes. Adjust salt and pepper.
Wrap bread in tin foil and warm it at 350 degrees in the oven or grill while the soup is cooking.
Garnish with Parmesan Reggiano cheese and parsley. Serve with toasted sliced rustic rosemary bread.
