Step 1: Sauté the Vegetables

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced onions, carrots, and celery, and cook for about 5 minutes until softened. Stir in the minced garlic and bell pepper, and cook for another 2 minutes until fragrant.

Step 2: Add Seasonings and Tomatoes

Sprinkle in the salt, black pepper, red pepper flakes, oregano, basil, and thyme. Stir well to coat the vegetables with the herbs. Pour in the crushed tomatoes and stir to combine, allowing the flavors to develop for 2-3 minutes.

Step 3: Add the Chicken and Broth

Place the chicken breasts (or thighs) into the pot, nestling them into the tomato mixture. Pour in the chicken broth and add the bay leaf. If using a Parmesan rind, drop it into the pot for extra richness. Bring the soup to a gentle boil.

Step 4: Simmer the Soup

Reduce the heat to low and cover the pot. Let the soup simmer for 1 hour, stirring occasionally. The chicken should become tender and easily shreddable.

Step 5: Shred the Chicken

Remove the chicken from the pot and place it on a cutting board. Use two forks to shred it into bite-sized pieces, then return the shredded chicken to the pot. Discard any bones if using bone-in chicken.

Step 6: Add Final Ingredients

Stir in the drained cannellini beans (if using) and chopped spinach or kale. Cook for another 10 minutes until the greens are wilted and the beans are warmed through.

Step 7: Add Lemon Juice and Adjust Seasoning

Stir in the lemon juice to brighten the flavors. Taste the soup and adjust seasoning as needed, adding more salt, pepper, or herbs.

Step 8: Serve and Garnish

Ladle the hot soup into bowls and garnish with fresh parsley and grated Parmesan cheese. Serve with crusty bread or over pasta for an extra hearty meal.