Heat olive oil and garlic in a large pot. Add the vegetables and sauté for 15-20 minutes; add the chicken stock. Add beans, penne and bulgur wheat; stir occasionally. Bring to a boil, reduce heat and simmer for 15 minutes. Season with salt and pepper. Add the turkey and cook for 5 minutes more. Ladle into bowls, sprinkle with parmesan cheese. Drizzle with extra virgin olive oil.