Bring a large pot of salted water to boil. Add pasta and cook according to package directions. Drain.
In a large pan, heat olive oil over medium heat. Add onion and cook until softened, add garlic and turkey and cook until it browns, about 5-7 minutes.
Add the escarole and cook until wilted, about 3 to 4 minutes. Add the beans, 1 cup of chicken stock, rosemary, and salt and pepper. Simmer until the mixture is slightly thickened.
Add the turkey-bean mixture to pasta and toss well, thinning sauce with the additional 1/2 cup chicken stock if necessary.
Top with parmesan cheese. Serve.