Brown Rice Minestrone Soup

I'm always looking for a hearty soup to add to my winter dinner rotations. Serve this soup with some fresh crusty (sourdough) bread and call it a meal.

1 Tablespoon oil
1 medium onion chopped
4 carrots chopped
4 celery chopped
4 cloves garlic chopped
1 16 oz can chopped tomatoes
2 Tablespoon tomato paste
2 Tablespoon soy sauce
½ cup lima beans
¼ cup brown rice
2 Tablespoon salt
1 bay leave
1 Tablespoon smoked paprika
6-8 cups water or broth
1 zucchini washed and chopped
½ cup baby spinach or kale

Add the oil to a 6 qt stock pot sauté the onions for 5-8 minutes.
Aadd the carrots, celery, garlic and tomatoes and let it cook for 5 minutes. Once the vegetables start to soften 5-8 minutes add the tomato paste and cook it for 3 minutes.
Add next 7 ingredients and bring to a boil. Once boiling lower the heat to medium low flame and cook for 1 ½-2 hrs adding the zucchini the last 30 minutes.
Turn off the fire and add the spinach or kale, cover the pot and let sit for 5 minutes before serving.