Begin cooking the brown rice in a separate pot. This will take 30-40 minutes depending on the variety. Slice carrots into coins, and dice celery and onion. and add all those veggies into a soup pot with some olive oil- sauteing until soft.
All the great flavor will be cooked onto the bottom of your pot. Add the vegetable broth and water, stirring until the cooked on flavor incorporates into the broth. Add cubed potatoes and cook on medium-low for 20 minutes or so until the potatoes are almost soft.
Add the cans of diced tomatoes in their juice and the white beans to the pot, and give everything a good stir. Add in spinach and the drained brown rice to the pot. Let it simmer for another 5-10 minutes. Season the soup with salt and pepper and add more water if you need additional broth liquid.
Top the soup with a sprinkle of grated cheese.
Uproot from Oregon