Tuscan Chicken Soup

In a large pot, heat the olive oil over medium-high heat and saute the onion, celery, and garlic 5 minutes. 2. Add the chicken breasts, chicken broth, sun-dried tomatoes, black pepper, parsley, thyme, oregano, salt, bay leaves, and Parmesan rind; stir. 3. Cover the pot and bring to a boil, about 10 minutes. 4. Once boiling, reduce the heat to medium and cook 15 minutes, stirring occasionally. 5. Turn the heat back to medium-high, remove the chicken breasts, and remove the bay leaves and Parmesan rind. 6. Add the orzo, cannellini beans, and spinach and cook for half the package-recommended time. 7. Shred the chicken with two forks while the orzo cooks. 8. Add the shredded chicken back and remove the soup from the heat. 9. Top with extra Parmesan and serve.