Heat the oil in a large, heavy pot over medium-heat. Add the onion, carrot, pancetta or turkey bacon, garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta/bacon is crisp or cooked through, stirring occasionally, about 7 minutes.
Add the tomato paste and stir until dissolved. Add the tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all of the brown bits.
Add the spinach, herbes de Provence, broth, bay leaf, and the Parmesan rind. Bring the soup to a boil, then add the spaghetti, reduce the heat, and simmer for 10 minutes, or until the pasta is al dente.
Discard the Parmesan rind and bay leaf, and ladle the soup into bowls. Sprinkle with Parmesan cheese and serve.