Parmesan Infused Summer Minestrone Soup with Shredded Chicken and Orzo

Heat 1 tbsp of olive oil in a large, thick-bottomed pot on medium high. Add the diced onion, leeks, celery, and carrots.

Sweat for 8 to 10 minutes until softened, lowering the heat to medium to prevent browning.

Add the minced garlic and cook for a minute.

Add the chicken stock, bay leaf and thyme. Increase heat to bring to a simmer, then add the zucchini, green beans and Parmesan rind.

Heat to boiling and then lower the heat to maintain a steady simmer.

Cook for 10 minutes until the vegetables are cooked through. Remove the bay leaf and parmesan chunk.

Stir in white beans, cooked orzo, tomato and shredded chicken. Heat to warm through.

Ladle hot soup into bowls and garnish with freshly grated Parmesan and basil or parsley.