In a large pot, heat olive oil over medium high heat. Sauté the carrots, celery, onion and garlic for about 5 minutes until translucent.

Add the chicken breasts, chicken stock, tomatoes, water, green beans, corn, peas, basil, oregano, parsley, pepper, salt, red pepper, bay leaves and Parmesan cheese rind to the pot. Stir together, cover the pot and turn the heat to high to bring to a boil. It will take about 10 minutes to come to a boil.

Once the soup is boiling, add the pasta to the pot. Cook uncovered for half the recommended cook time on the pasta package. Do NOT overcook the pasta, because it will continue to cook as the soup cools.

Once the pasta has cooked, remove the soup from the heat.

Discard the bay leaves and Parmesan cheese rind.

Remove the chicken breasts from the pot with a pair of tongs and shred with two forks. You can also use a stand mixer with the paddle attachment to shred, or you can cut the chicken on a cutting board.

Add the shredded chicken back into the pot. Stir together and serve hot with Parmesan cheese on top.