Veggie Soup for the Soul

This is an old one (but a good one)...I made it a few times and was supposed to send the recipe to a friend and here I am about a month later finally typing it up.  As I said, I'm a lazy blogger  :(
Its a super easy tomato based soup and can be made with very little from the fridge/pantry, in the late summer for a good use of summer veggies from the garden, also its very versatile:
Add chicken if you have it, or omit for Vegetarians, great with a grilled cheese sandwich, with pasta/or without, the only rule is the fresh spinach...its a must and if you make it you'll see why

1 half large onion, diced
1 small shallot, chopped
2 heads garlic, chopped (or more if you are like me and love a lot of garlic)
2 table spoons, olive oil
3 ribs celery sliced plus celery greens, sliced 1/4 inch
4 carrots, sliced 1/4 inch
1 or 2 zucchini and summer squash, quartered and sliced 1/4 inch
1/2 mall can tomato paste
4 cups vegetable or chicken stock (plus 1 cup water)
1 bay leaf
6 sprigs fresh thyme
1 table spoon chopped parsley
1 bag fresh spinach
1 cup small pasta (Ditalini, orzo, or cut spaghetti)
Grated Parmesan Cheese to serve

• In a Dutch oven, or sauce pot saute onion, shallot, garlic, in olive oil, adding garlic last to ensure it doesn't burn 
• Cook 5 mins to soften onions, add carrots - cook 5 mins, add celery - cook 5 mins, add zucchini - cook 5 mins
• Add 1/2 can of tomato paste, cup of water, thyme, bay, black pepper and bring to fast boil
• Reduce heat to low and add stock, salt to taste
• Cook for 15 mins or till veggies are tender but not mushy
• If adding pasta, add it after soup cooks for 10 mins
• Last, add chopped FRESH spinach, cook for a few mins to wilt
• If adding cooked chicken, add after spinach is wilted 
• Serve with grated parm and crusty bread

*Slice all veg the same size (1/4 inch) on the bias to add a fancy touch*
**add a sprinkle of red pepper flakes if you like**
***you may need more broth or water if you use pasta***