In a large soup pot, heat the olive oil over medium heat. Add onion, celery, carrots, and garlic. Add a pinch of salt and pepper. Cook, stirring now and then, until the vegetables start to soften, about 3 or 4 minutes.
Add ground turkey and use a wooden spoon to break it up as it cooks until it browns slightly, around 4 or 5 minutes.Stir in Italian seasoning, cannellini beans, green chilies, and chicken broth. Raise the heat to bring the soup to a boil, then reduce to medium-low. Cover and let the soup simmer for 15 minutes.
Uncover and add the spinach and chard. Cook for 2 to 3 more minutes until the greens are wilted.
Add the lemon juice, then taste the soup and adjust the salt or pepper if needed. Serve hot with extra lemon wedges on the side.
Notes
Substitute ground Turkey with any type of ground meat, or leftover turkey, chicken, pork or beef.Swap Italian Seasoning with basil and oregano or tyme and rosemary.