Tuscan Chicken and Vegetable Soup

I found this recipe in a magazine at the doctor's office.  I added some ingredients and changed others.  The only thing I may do differently next time is deglaze the pot with a little red wine before adding the stock and tomatoes.

2 garlic cloves, minced

1 t. chili flakes

1 T. extra virgin olive oil

2 large carrots, peeled and diced

1 medium onion, chopped

2 ribs celery, diced

8 cups low-sodium chicken broth

2 14.5 oz. cans diced tomatoes (with oregano and rosemary)

1 can cannellini beans, rinsed and drained

1 can light red kidney beans, rinsed and drained

1 medium Yukon gold potato, peeled and diced

2 cups cooked, cubed white meat chicken

1 T. minced oregano

1 T. minced parsley

5 oz. bag of baby spinach, stems removed

16 oz. petite rotini pasta, cooked according to package directions and drained

salt and pepper to taste

Grated Parmesan or Romano cheese

In a large pot, over medium heat, saute garlic and chili flakes in olive oil for about a minute. Add onions, carrots and celery and cook until vegetables begin to soften, about 5 minutes. Add chicken broth and tomatoes and and bring to a simmer. Add beans, potatoes, cubed chicken, oregano and parsley. 

Let simmer until veggies are tender, about 20 - 25 minutes. Add spinach and let wilt, about 5 - 6 minutes. Taste and add salt and pepper if needed. 

Place a serving of pasta in a bowl and ladle soup over the pasta. Top with granted Parmesan or Romano cheese, if desired.