Step 1

Add oil to a large Dutch oven or soup pot over medium-high heat. Once oil is hot, add onion, carrots, and celery. Cook until onion starts to get golden brown, about 2 minutes. Add garlic and Italian seasoning. Cook for 1 more minute.

Step 2

Add mushrooms and cook, stirring occasionally, until the mushrooms are soft and most of the liquid in the pan has cooked off. About 5 minutes.

Step 3

Season with 1 teaspoon of salt then stir in rice and vegetable broth. Scrape the bottom of the pot to release and brown bits stuck to the bottom.

Step 4

Cover pot and bring to a simmer. Lower heat to maintain simmer. Cook until rice is soft, about 15 minutes.

Step 5

Meanwhile, add beans and 1 cup of water to a blender. Blend until smooth.

Step 6

Once rice is cooked, remove lid and stir in bean puree.

Step 7

Stir in spinach and cook until wilted. Add lemon juice and additional salt and pepper to taste.

Step 8

Enjoy warm. Allow leftovers to cool completely before storing in fridge for up to 3 days.Note: As the soup sit, the rice will absorb more liquid so stir in the additional cup of water (or more) as needed. Be sure to taste and re-season the soup after adding more liquid.