Prep the ingredients per the instructions above.

Combine the cucumber slices and water in a pitcher and refrigerate for at least 20 minutes to infuse. Serve over ice if desired.

Heat the olive oil in a medium pot over medium heat. Add the onion, carrot, and celery and sauté for 4–5 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant.

Add the chicken and cook for 3–4 minutes, stirring occasionally, until lightly browned. Pour in the chicken broth, zucchini, diced tomatoes, kidney beans, oregano, basil, salt, and black pepper. Bring the soup to a gentle boil.

Reduce the heat to a simmer and cook for 10 minutes.

Add the pasta and continue to simmer for 8–10 minutes, until the pasta is tender and the chicken remains fully cooked at 165°F (74°C).

Stir in the chopped spinach and cook for 1–2 minutes, until wilted. Taste and adjust seasoning as needed.

Serve the soup with sourdough bread and cucumber water.