Gently fry the onions in a large pan with 2 tbsp olive oil for a few minutes, then add the peppers and fry for another couple of minutes. Add the courgettes, stir and fry for another minute or two. Add the beet tops, stir and cover the pan allowing the veg to cook gently for ten minutes or so.
Simmer the beans in a little salted water until tender, then add to the pan of vegetables.
Gently fry the tomatoes, garlic and chilli in the remaining olive oil. Add the passata, spices, salt and thyme and allow to simmer with the lid off for a few minutes.
Stir the tomato sauce into the vegetables, cover and simmer for a further 10-15 minutes. Stir in the parsley reserving a little to scatter over the top.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.