Heat a large pot over medium heat. Add 1 teaspoon of olive oil and swirl to coat the bottom of the pot.

Add the crumbled smoked turkey sausage to the pot. Cook for 5-7 minutes, stirring occasionally, until the sausage is browned and slightly crispy.

Add the diced smoked turkey ham to the pot and cook for an additional 2-3 minutes, allowing it to brown slightly.

Add the diced onion and minced garlic to the pot. Sauté for 3-4 minutes until the onion becomes translucent and fragrant. Don't worry if some bits stick to the bottom of the pot - this will add flavor to the broth.

Add the diced potatoes and drained white beans to the pot. Stir to combine all ingredients.

Pour in the low-sodium chicken broth and add the bay leaf. Stir well, scraping the bottom of the pot to release any browned bits.

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, or until the potatoes are tender when pierced with a fork.

Remove the pot from heat and discard the bay leaf.

Stir in the non-fat Greek yogurt until it's fully incorporated into the soup. This will give the soup a creamy texture without adding excessive calories.

Add the fresh spinach leaves and stir gently. The residual heat will wilt the spinach without overcooking it, maintaining its bright green color.

Taste the soup and adjust seasoning with salt and pepper if needed. Remember, the smoked sausage and ham already contribute saltiness to the dish.

Let the soup stand for 5 minutes before serving. This allows the flavors to meld and the soup to cool slightly. Ladle the soup into bowls and serve hot.