Chicken & Vegetable Soup: In same 8-quart pot over medium heat, in hot oil, cook carrots, celery, onion, garlic, thyme, salt and pepper 10 minutes or until lightly browned, stirring occasionally. Add homemade chicken broth and tomatoes. Stir in zucchini and green beans. Heat to boiling. Reduce heat and simmer 10 minutes. Add cooked shell pasta and spinach. Simmer until vegetables are tender.Add salt to taste. Serve with grated parmesan cheese.