Cut the chicken into bite sized pieces. In a large pot sauté the chicken pieces in olive oil. Cut the sausage links to 1/4 inch pieces. Add to the chicken and saute. Dice the onions and add to the meat. Saute until golden brown. Add the remaining vegetables into the pot. To make cutting the celery and carrots easier, put them all into a food processor and pulse until they are all cut up and diced, small pieces are okay. Add the chicken broth and seasonings to the soup and simmer until chicken is cooked through. Salt and pepper to taste. Open the can of beans, drain and add the beans to the soup and simmer until ready to serve. Serve with crusty bread.