In a very large soup pot add 2 pounds ground turkey and a chopped onion. Saute over medium high heat, crumbling the turkey.
Turn off the heat and drain the fat.
Turn the heat back on to medium. Add 4 cloves minced garlic and all the spices: 2 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1 tablespoon oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon celery seed, 1 teaspoon basil, 1/4 teaspoon crushed red pepper, 1/2 teaspoon thyme if using dried thyme. Cook the mixture until the spices and garlic are fragrant.
Add 10-12 cups broth.
Turn the heat to high to bring to a boil. Add all the vegetables except the squash. Start with the harder veggies and add as you go: chop the carrots and add them in, then the celery, sweet potato, and 2 cups coleslaw cabbage. Add the thyme sprigs along with the broth.
Add the can of diced tomatoes, including the juice. Drain the can of beans and add to the pot.
Once the soup comes to a boil, lower the heat to a medium simmer, so it's bubbling but nothing too wild. Simmer for about 20 minutes, until the carrots and sweet potato are almost fork tender.
Add the chopped zucchini and yellow squash. Continue simmering for another 5-10 minutes, until the squash is tender.
If any foam has gathered on top of your soup, skim it off with a spoon. If using fresh thyme, remove the stems and discard.
Serve the soup hot. Garnish each bowl with a spoonful of pesto and some shredded parmesan.