In a Dutch oven, heat oil over medium heat. Cook onion for about 5 minutes, until tender, stirring often. Add garlic and mushrooms; cook, stirring occasionally, for about 5 minutes, until tender. Add broth and rosemary; bring to a boil. Cover and remove from heat. Add beans and cooked rice to broth mixture; return to a boil. Reduce to a simmer; cover and continue cooking for 5 minutes, to allow flavors to blend. Stir in spinach; cook just until wilted, about one minute. Season with salt and pepper. Garnish with cheese; serve immediately.
Tip: For thick, creamy vegetable or bean soup with no cream added, use a hand-held immersion blender to purée some of the cooked veggies right in the saucepan.
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