Dice chicken, slice carrots and zucchini, chop sundried tomatoes, and mince garlic and onion.
Meanwhile, cut your butternut squash in half (longwise). Lightly coat the inside with olive oil and salt & pepper. Place upside down on a parchment lined baking sheet. Bake in the oven for 1 hour at 350° . Set aside to cool when finished baking.
Heat olive oil in a large pot over medium heat. Add diced chicken and season with 1/2 of the Italian seasoning. Cook until browned and cooked through, about 5-8 minutes. Remove chicken and set aside.
In the same pot, add onion and garlic. Sauté until softened and fragrant, about 3-4 minutes.
Add carrots and zuchinni. Cook for 5 minutes, stirring occasionally, to soften slightly.
Pour in chicken broth, remaining seasoning and add sundried tomatoes. Bring to a boil, then reduce to a simmer. Add the cheese rind at this point to the pot. Cover and cook for 30 minutes, or until carrots are tender.
Stir in the cooled butternut squash (either small scoops or cut into cubes) and cannellini beans (if using). Simmer for another 5-7 minutes.
Return cooked chicken to the pot. If using kale or spinach, add it now and cook until wilted, about 2-3 minutes. Stir in grated Parmesan cheese (optional) until melted and incorporated.
Taste and adjust seasoning with salt, pepper, and red pepper flakes (if using). Ladle into bowls, garnish with extra Parmesan and fresh parsley or basil, if desired.
