Broccoli, Cannellini Bean and Pasta Soup

3 tb Virgin olive oil
1 Spanish onion, chopped
4 lg Garlic cloves, chop'd fine
1 md Bunch broccoli, chopped
1 ts Fresh thyme leaves, chopped
1 c Dried cannellini beans, cooked, or 2 x 400 g cans cannellini beans, well rinsed and drained
6 c Chicken stock
125 g Fusilli (or other short shape pasta)
Salt and fresh ground black pepper
Freshly grated Parmesan cheese and extra-virgin olive oil to serve

Cook the oil with the onion over a moderate heat until soft, about 5 mins. Add the garlic and cook for another minute. Add the broccoli and thyme; cook until the broccoli softens. add the cannellini beans and the chicken stock and cook until the soup thickens, about 15-20 mins. Add the pasta and cook until al dente, about 12 mins. Season and serve with cheese and extra olive oil.

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