Heat the oil in a large saucepan over medium heat.
Add bell pepper, onion, carrot and garlic; cook until tender (about 12 minutes). Add lemon juice, lemon zest, thyme and basil; stir mixture to blend well.
Raise skillet heat to medium-high then add ground turkey, cook and crumble with a spoon until no longer pink (about 3 minutes).
Add beans, broth, salt and pepper; bring mixture to a boil then reduce heat and simmer, uncovered, for 1 hour or until liquid reduces a bit and slightly thickens, stirring occasionally.