Step 1

Heat a large soup pot over medium. Add butter and onion and sauté for 5-7 minutes, stirring often, until translucent.

Step 2

Add garlic, celery and carrots and continue cooking for 5-7 minutes.

Step 3

Meanwhile, add cannellini beans and one cup of vegetable broth to a blender. Blend until smooth and creamy.

Step 4

Add remaining 5 cups of broth, 2 tbsp lemon juice, puréed beans, rice, salt, pepper and bay leaves to pot. Bring to a boil, then reduce heat to low and let simmer for 20-25 minutes until rice is almost tender.

Step 5

Stir in herbs, spinach and remaining lemon juice. Let cook for additional 5 minutes. Serve and enjoy!