Crock Pot Tuscan Chicken Noodle Soup

In a 6 to 8-quart slow cooker combine the canned beans, diced tomatoes, sliced carrots, sliced celery, diced onion, minced garlic and seasonings.
Add the chicken pieces, chicken broth to the slow cooker and stir to combine.
Place the lid on and slow cook on high for 3 hours or low for 5 hours or until the chicken is cooked through the center to 165 °F. degrees.
Once the chicken is cooked remove the chicken from the slow cooker. Rest 5 minutes and then shred or cut into bit size cubes.
Return the chicken to the slow cooker. Add the kale or spinach leaves, the cooked egg noodles and the shredded Parmesan cheese. Stir to combine.
Place the lid on and cook for 30 minutes to melt the cheese and warm the noodles.
Serve each bowl with a sprinkle of Parmesan cheese, crusty bread or fluffy biscuits.