Prepare all ingredients as listed.

For the cucumber water, combine the cucumber slices and water in a pitcher. Refrigerate to allow the flavor to infuse.

Heat the olive oil in a medium pot over medium heat. Add the onion, carrot, and celery, and sauté until softened. Stir in the garlic and cook briefly until fragrant.

Add the chicken to the pot and cook, stirring occasionally, until lightly browned.

Pour in the chicken broth, zucchini, diced tomatoes, kidney beans, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a gentle boil.

Reduce the heat to a simmer and add the pasta. Continue cooking until the pasta is tender and the chicken reaches an internal temperature of 165°F (74°C).

Stir in the spinach and cook until wilted. Taste and adjust seasoning as needed.

Serve the chicken minestrone soup alongside bread and cucumber water.