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

Once the vegetables have cooked, add the chicken breasts, chicken broth, sun dried tomatoes, black pepper, dried parsley, dried thyme, dried oregano, salt, bay leaves, and Parmesan rind.

Stir together.

Cover the pot and bring to a boil. It should take about 10 minutes to come to a boil.

Once boiling, reduce the heat to medium and cook for 15 minutes, stirring occasionally.

Once the soup has cooked for 15 minutes, turn the heat back to medium-high.

Remove the chicken breasts and set aside.

Remove the bay leaves and Parmesan rind.

Add the orzo, cannellini beans and spinach to the pot. Stir together. Cook for half the recommended cook time on the package.

While the orzo cooks, use 2 forks to shred the chicken breasts.

Once the orzo has cooked for half the recommended cook time, add the shredded chicken to the pot and remove the soup from the heat. The pasta will continue to cook as the soup cools.

Tip: If you prefer a firmer pasta, you can cook your pasta in a separate pot and add directly to your bowl when you’re ready to eat.

Top with extra parmesan cheese, serve and enjoy!