Italian Chicken Soup

Heat oil in a large Dutch oven. Add garlic and cook for 1 minute. Add chicken and cook until no longer pink; remove to a plate and keep warm (or, use a grocery store rotisserie and skip this step!).

To the same pot, add zucchini, carrots and onion. Cook and stir for 1 minute. Add water, cover and steam for 2 minutes. Add tomatoes, broth, seasonings, and chicken. Heat to a boil and simmer for 5 minutes. Add beans and spinach last just to heat.

Serve with sprinkled parmesan cheese and crusty bread.