Shrimp and Vegetable Soup

2 tablespoons of vegetable oil
Shells from 1 ½ pounds shrimp
1 stalk celery, rough chopped
1 carrot, rough chopped
1 onion, rough chopped
2 bay leaves
4 cups water
3 chicken bouillon cubes

2 tablespoons vegetable oil
1 onion, diced
4 cloves garlic, minced
2 stalks celery, diced
2 zucchini, diced
2 carrots, diced
8 ounces mushrooms, rough chopped
½ cup chopped fresh basil
2 sprigs of thyme
1 14.5 can diced tomatoes
1 14.5 ounce can chick peas, drained
1 14.5 ounce can cannellini beans, drained
1 ½ pounds shrimp, deveined
2 cups baby spinach
Salt and pepper to taste
Parmesan cheese

For the Stock- In a large skillet heat the oil and add the shells, carrot, celery, onion, and bay leaves. Sauté the vegetables for 5 minutes. Add water and bring to a boil. Reduce heat to low and simmer for 45- 50 minutes. Add bouillon cubes and stir until cubes have dissolved. Strain and reserve the stock.
In a large Dutch oven add oil, onions, garlic, celery, zucchini, carrots and mushrooms and sauté for 8-10 minutes or until tender. Add basil, thyme, tomatoes, chick peas and cannellini beans. Simmer for 45 minutes. Add shrimp, spinach, salt and pepper and cook until shrimp are done. Top bowls of soup with parmesan slivers. Serve with crusty French bread or cheese toast.