1-Prep your ingredients: Chop the onion and bell pepper, mince the garlic, and have your seasonings ready. Efficiency in preparation makes the cooking process smoother.

2-Heat the oil: Place a large nonstick skillet over medium heat and add the extra-virgin olive oil. Allow it to warm for about a minute.

3-Sauté vegetables: Add the chopped onion and bell pepper to the skillet. Cook for about 5 minutes, stirring occasionally, until they begin to soften and become translucent.

4-Add garlic: Stir in the minced garlic and cook for just 30 seconds until fragrant. Be careful not to let the garlic burn, as it will become bitter.

5-Brown the turkey: Add the lean ground turkey to the skillet. Use a wooden spoon or spatula to break it apart as it cooks. Continue cooking for 7-8 minutes until the turkey is no longer pink and has browned nicely.

6-Season the mixture: Stir in the dried Italian seasoning, kosher salt, and black pepper. Make sure the seasonings are evenly distributed throughout the meat and vegetables.

7-Incorporate beans and tomatoes: Add the rinsed and drained cannellini beans and the fire-roasted diced tomatoes (with their juices) to the skillet. Stir well to combine all ingredients.

8-Wilt the spinach: If using spinach, add it to the skillet in large handfuls. Gently stir until the spinach wilts, which should take about 2 minutes.

9-Finish with cheese: Sprinkle the grated Parmesan cheese over the top of the skillet. You can either stir it in or let it slightly melt on top before serving.

10-Serve immediately: This dish is best enjoyed hot, straight from the stove. It can be served on its own or with your favorite side dish.