Place the chicken breasts in the bottom of a large pot, then season them lightly with salt and pepper. Cover the chicken with 1 inch of water. Place the pot on the stove and bring water to a boil. Once the pot on the stove is boiling, reduce the heat and let simmer until the chicken reaches an internal temperature of 165°F on an instant-read thermometer or is no longer pink in the center, about 8 to 16 minutes. Remove the chicken from the water and let rest until cool enough to handle and shred.

In a large pot, heat oil over medium-high heat. Sauté onions, carrots, and garlic until tender.

Add crushed tomatoes, vegetable broth, dried basil, oregano, and parsley. Let sauce come to a simmer and simmer for 5 minutes.

Stir in cannellini beans, spinach, and shredded chicken. Cook until spinach has wilted and chicken has warmed through.

Garnish with fresh basil and parmesan cheese (if using).