Lemon Chicken Soup

2 TBL olive oil
1 large onion, chopped
2 large garlic cloves, minced
3 celery stalks, diced
1 carrot, diced
1 large red pepper, chopped
1 tsp. fresh thyme
8 cups good chicken stock, or more
2 cups bow tie pasta
2 cups cooked chicken, diced
2 TBL fresh lemon juice
2 tsp. lemon zest
6 cups ready to use fresh spinach leaves
Parmesan Cheese

Heat oil in pot over medium heat. Add onion and garlic for 1 minute, then include celery, carrot, pepper, thyme and sauté until vegetables are tender, about 8 minutes. Add 8 cups broth and bring soup to boil. Reduce heat to medium low and simmer to blend flavors, 15 minutes or so. Add pasta and cook until tender, stirring occasionally.

Mix chicken, lemon juice and zest into soup. Add spinach, let wilt. Season soup with salt and pepper, add more stock if too thick.

Ladle soup in to bowls and pass the Parmesan separately.