Step 1

Heat 4 tablespoons of the olive oil in a large soup pot over medium heat.

Step 2

Add the onion, reduce the heat to low, and cook, stirring occasionally, about 15 minutes. Add the celery, and cook about 5 minutes longer, stirring occasionally.

Step 3

Add the broth, chicken, bay leaves, salt, and pepper. Bring the mixture to a boil over medium to medium-high heat. Reduce heat and simmer about 1 hour, stirring occasionally.

Step 4

Place both heads of garlic on a small sheet of aluminum foil, and drizzle with 1 tablespoon of the olive oil. Wrap tightly and place in the oven to roast at 450 degrees F., about 35 to 40 minutes, or until the garlic is soft.

Step 5

Meanwhile, toss the mushrooms with the remaining olive oil in a baking dish (or some more foil), place in the oven, and roast 15 to 20 minutes, until golden brown, stirring once or twice during cooking to coat evenly.

Step 6

Remove the mushrooms from the oven, and add to the soup. Remove the garlic from the oven, peel the cloves, and add to the soup, leaving them whole.

Step 7

Add the orecchiette to the soup and cook, stirring occasionally, 10 to 12 minutes longer, just until the pasta is al dente. Add the beans and heat through.

Step 8

Add the rosemary and parsley, and stir to mix. Remove soup from the heat.

Step 9

Add the spinach, and stir until wilted.

Step 10

Serve hot with crusty bread.