Step 1

Add the contents of one tin of cannellini beans to a blender, liquid included, and blend for a minute until smooth. Set it aside.

Step 2

Heat the olive oil in a large pot over medium meat and saute the onion for 3-4 minutes until it softens.

Step 3

Add the garlic, carrot and celery, and continue to cook for 5-7 minutes. Stir in the thyme, rosemary, and chilli flakes and cook for another minute.

Step 4

Next, stir in the pureed cannellini beans and the other tin of drained cannellini beans. Add the rice, salt, vegetable stock and bay leaves and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes until the rice is almost cooked.

Step 5

Stir in the lemon juice and baby spinach and cook for another 3-5 minutes and season to taste. Serve the soup as is or with crusty bread on the side.