Tuscan Chicken Soup

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2 carrots, chopped (about 1 c)

1 rib celery, chopped (about 1/2 c)

2 tbsp olive oil

1 med onion, chopped (about 1 c)

4 lg cloves garlic, minced

1 lg bay leaf (or 2 sm)

8 C low-sodium chicken broth

3 C shredded roasted skinless chicken breast (1 lb)

3 plum tomatoes, diced

1/2 C grated zucchini (about 1 med)

1 can (15 oz) no-salt-added cannellini beans, rinsed and drained

1 can (14 oz) artichoke hearts in water, drained, rinsed, and roughly chopped

1 tbsp chopped fresh oregano or 1/2 Tbsp dried

1 tbsp finely chopped fresh sage or 1/2 Tbsp dried

1 tbsp fresh thyme or 1/2 Tbsp dried

12 thin slices Parmesan cheese, cut with vegetable peeler (optional)

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