Prepare the Turkey Stock:

1. Place the broken-up turkey carcass into a large pot.
2. Pour in cold water until it just covers the carcass, roughly 3 quarts.
3. Add the onion, carrots, celery, bay leaves, and garlic to the pot.
4. Bring the mixture to a boil, then reduce the heat. Allow it to simmer with the lid slightly ajar for about 3-4 hours.
5. After simmering, remove the carcass from the pot. Strain the broth into a bowl and allow it to cool.
6. Separate any turkey meat from the bones and reserve it for the soup. Discard the bones and the cooked vegetables.
7. Once the broth has cooled, remove and discard any fat that has risen to the top.

Make the Minestrone Soup:

1. Return the degreased broth to the pot. Add the potato, carrots, onion, celery, cabbage, green beans, stewed tomatoes, and dried basil.
2. Bring the mixture to a boil. Let it cook for about 15 minutes.
3. Stir in the reserved turkey meat, squash, pasta, and Cannellini beans. Continue to boil the soup until the pasta is tender.
4. Season the soup with salt and pepper, adjusting according to your preference.
5. Once cooked, ladle the soup into individual bowls. Serve with a generous sprinkling of grated parmesan cheese on top. Enjoy!