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In a large pot over medium heat add some olive oil and butter. Once melted, add in 1 diced onion and stir.
Add in chopped broccoli stems, then florets, and then your seasonings. Add in roughly chopped garlic and cook for 5 minutes.
Add stock, water, fresh thyme, and bring to a bubble. Simmer (covered) for 25 minutes.
Use either a potato masher or an immersion blender to lightly blend the soup together. I don't like it too smooth for this soup. Add in small pasta and continue to cook according to pasta package directions.
Add ½ or the full lemon (depending on your preference), taste, and adjust seasonings as necessary.
Finish with shaved parmesan and black pepper.