Step 1

In a large pot, sauté the onions, celery, carrots, and bell pepper in olive oil (2 tablespoons) over medium-high heat until tender and starting to brown (about 5 minutes).

Step 2

Add the 2 cloves of minced garlic; sauté until fragrant (about 1 minute)

Step 3

Add chicken broth (6 cups), zucchini, cauliflower, and the can of diced tomatoes. Bring to a boil.

Step 4

Add the two chicken breasts (whole), season the soup with salt and pepper, cover, and simmer on low for 25 minutes.

Step 5

Remove the chicken breasts, shred using two forks, and place back in pot.

Step 6

Add the spinach and stir until wilted.

Step 7

Serve.