1. Heat 1 tablespoon of olive oil in a Dutch oven over medium heat. Add turkey, crushed red pepper. Cook, breaking meat apart with a wooden spoon or meat grinder, until cooked into crumbles and no longer pink. Remove turkey and set aside.
2. Add 1 tablespoon of olive oil to Dutch oven. Add onion, celery, and carrots, stirring frequently for 2-3 minutes.
3. Add ground turkey.
4. Whisk in vegetable stock plus 1 cup water and bring to a boil. Stir in ditalini; reduce heat and simmer until ditalini is tender, about 10-12 minutes.
5. Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Season with garlic powder, salt and pepper to taste.
6. Serve immediately with grated parmesan and crusty bread.
