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 chicken thighs, chicken stock, tomatoes, water, green beans, basil, oregano, parsley, pepper, salt, red pepper flakes, 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, cannellini beans, spinach and zucchini to the pot. Cook uncovered for 4 minutes less than 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 leaf and Parmesan cheese rind.

Remove the chicken thighs from the pot with a pair of tongs and chop into small pieces on a cutting board or shred with two forks.

Add the chopped chicken back into the pot. Stir together and serve hot with additional Parmesan cheese.

Note: The pasta will absorb a significant amount of the liquid. Add more broth if you like a thinner soup.

In a sauté pan, heat olive oil over medium high heat. Sauté the carrots, celery, onion and garlic for about 5 minutes until translucent. Transfer to the crockpot base

Add chicken thighs, chicken stock, tomatoes, water, green beans, basil, oregano, parsley, pepper, salt, red pepper flakes, bay leaves and parmesan cheese rind to the crockpot. Stir together, cover the pot and turn the heat to high for 6 hours, or low for 8 hours.

The last hour of cooking, add your pasta, cannellini beans, spinach and zucchini to the crockpot. Stir to combine. Cover and cook for the remaining hour. You can also cook your pasta in a separate pot and stir it in the soup.

Important: you should undercook the pasta. Once you remove the crockpot from the heat the pasta will continue to cook and absorb the broth. Feel free to add more broth to your liking if the soup becomes too thick.

Discard the bay leaf and Parmesan cheese rind.

Remove the chicken thighs from the pot with a pair of tongs and chop into small pieces on a cutting board or shred with two forks.

Add the chopped chicken back into the pot. Stir together and serve hot with additional Parmesan cheese.

Note: The pasta will absorb a significant amount of the liquid. Add more broth if you like a thinner soup.