Combine the cucumber slices and water in a pitcher. 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 diced onion, carrot, and celery. Sauté for 4–5 minutes until softened. Stir in the minced garlic and cook for 30 seconds, until fragrant.

Add the cubed chicken and cook for 3–4 minutes, stirring occasionally, until lightly browned.

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

Reduce the heat to low and simmer for 10 minutes.

Stir in the pasta and continue to simmer for 8–10 minutes, until the pasta is tender and the chicken reaches an internal temperature of 165°F (74°C).

Add the chopped spinach and cook for 1–2 minutes, until wilted. Adjust seasoning as needed.

Serve the soup with sourdough bread and cucumber water.