In a large pot, heat ½tbsp of olive oil over a medium heat. Add the garlic, leek, carrot, chicken and sprouts and cook, stirring, for 5 minutes.
Add the beans, tomatoes and stock. Bring to a simmer and cook, stirring occasionally, for 5 minutes, adding extra water if needed. Add the broccoli and cook for a further 5 minutes until the chicken is cooked through.
Season the soup with freshly ground black pepper and drizzle with the remaining oil. Sprinkle with the parsley and parmesan and serve with the toast on the side.