Heat the olive oil over a medium heat. Add the onion with a big sprinkling of salt and pepper and cook for 10 minutes until softened. Put the garlic, celery, carrot and thyme in the pot with the onion and cook for 5 minutes. Pour in the chicken stock and bring to the boil. Simmer for 15 minutes.
Add the pasta, spinach and broccoli and cook for 10 minutes. Add the chicken and beans and cook for another couple of minutes until heated through. Serve the soup topped with lots of grated parmesan, fresh parsley and bread.
Nutrition information is an estimate and will vary depending on the exact ingredients used.