Pour 2 tablespoons extra virgin olive oil into a large pot (about 5 quart capacity) and place over medium heat. Add 1 cup chopped onion, 1 cup chopped carrot, 1 cup chopped celery, and a pinch of kosher salt. Cook until the vegetables are softened, about 5 minutes.

Stir in 2 teaspoons finely chopped garlic and cook 1 minute. Add 1 15-ounce can white beans (cannellini or navy) including the can liquid, 2 thin slices fresh lemon, 5 cups chicken broth, and 1 small Parmesan cheese rind (if you have one). Add ½ teaspoon of kosher salt. Turn up the heat and bring to a gentle simmer. Cook 10 minutes.

Add 1 cup dried orzo pasta. Cook about 8 minutes, or until the pasta is al dente. Stir frequently to prevent the pasta from sticking to the bottom of the pot.

Add 2 cups cooked chicken, 2 teaspoons chopped fresh thyme and ½ cup freshly grated Parmesan cheese. Cook a few more minutes to heat up the chicken.

Remove the lemon slices and Parmesan rind. Serve the soup with additional grated Parmesan cheese sprinkled on top.