In a large soup pot or Dutch oven heat 1 Tbsp olive oil. When hot, add onion, carrot and chicken pieces and sauté for 8 minutes stirring occasionally. Add garlic and marjoram and sauté 1 minute more.
Add chicken broth to pot and bring to a boil. Reduce heat and simmer for 10 minutes. Remove thighs from pot and shred then add back to the pot along with fresh spinach and beans. Cook for 5 minutes until spinach is bright green and wilted.
Just before serving stir in 1 cup Parmesan cheese and stir until melted. Season with salt and pepper (taste for salt because the cheese is salty) and serve with shredded Parmesan for garnish.
One Last Thing
This is a meal where you’ll definitely want enough for leftovers!