Chicken Minestrone Soup

In a large pot, heat olive oil over medium-high heat and saute the carrots, celery, onion, and garlic about 5 minutes until translucent. 2. Add the chicken thighs, chicken stock, tomatoes, water, green beans, dried spices, bay leaves, and Parmesan rind; stir, cover, and bring to a boil, about 10 minutes. 3. Once boiling, add the pasta, cannellini beans, spinach, and zucchini; cook uncovered for 4 minutes less than the package-recommended pasta time. 4. Remove the soup from the heat. 5. Discard the bay leaves and Parmesan rind. 6. Remove the chicken thighs, chop or shred, and return to the pot. 7. Stir and serve hot with additional Parmesan, adding more broth if you prefer a thinner soup.