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Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
In a large ceramic/enamel lined Dutch oven/pot (or similarly large stockpot) add the diced onion, celery, and carrots sauté over medium-high heat for 7 to 9 minutes, you want the veggies soft. Add a splash of water (or broth) if the veggies start to stick and/or to prevent burning.
Then add the minced garlic, and sauté for one minute. Next add all the remaining ingredients (except for the spinach and cooked rice), simmer over medium heat for 10 minutes or until the veggies are perfectly tender.
Taste test and add additional seasoning to achieve the desired flavor. Stir in the cooked rice and chopped spinach, simmer for several minutes until everything is heated through. Discard bay leaf.
Top with a sprinkle of freshly chopped parsley and Vegan Parmesan Cheese.