Into the slow cooker, add 1 pound of cooked chicken, one medium-diced onion, two diced carrots, and two diced celery stalks.

Stir in the 14.5-ounce can of diced tomatoes and 6 cups of chicken broth.

Then add the three minced garlic cloves, one teaspoon of dried oregano, one teaspoon of dried basil, one teaspoon of salt, ½ teaspoon of black pepper, and ¼ teaspoon of red pepper flakes.

Cover the slow cooker and cook on low for 4 to 5 hours or until the chick is cooked through and the vegetables have softened.

Stir in one diced zucchini and a 15-ounce can of cannellini beans, and cook for another 30 minutes.

Add one cup of pasta to the slow cooker and cook until tender, about 8-10 minutes, depending on the shape.

Stir in the two cups of fresh spinach during the last 2 minutes of cooking.

Taste and adjust seasoning as needed.

Serve hot, garnished with parsley and Parmesan cheese if desired.