In a large pot, heat oil over med heat. Add onion, cook till tender about ten minutes. Adding in eggplant for a few minute to soften and brown slightly.
Add broth, tomatoes in there juice, beans,pasta, fennel and pepper.
Bring mixture to boil, reduce heat to med-low, cover and cook till pasta almost tender about 12min.
Add turkey and cooked veggies last 5min. Stir in fresh parsley.
Serve topped with fresh parmesan and toasted bread for dipping.