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Heat a large pot on medium heat with 2 tablespoons olive oil. Add 2 cups cherry tomatoes and cook for about 3 minutes, until lightly blistered. Add 1 onion, 2 carrots, and 1 rib celery. Cook for about 3 minutes, stirring often.
Add 2 cloves garlic, 2 teaspoons paprika, 1 teaspoon coriander, 1 teaspoon cumin. Stir and cook 1 more minute.
Add 2 cans pinto beans (rinsed), 4 cup vegetable broth, ½ teaspoon salt, and ¼ teaspoon black pepper. Bring to a gentle simmer and cook for 15 minutes.
Add 4 cups spinach and 2 cups cooked rice. Cook for 1 to 2 minutes, until the spinach wilts. Turn off the heat and stir in 2 tablespoons lemon juice.
Ladle into bowls and serve with a drizzle of extra virgin olive or a dollop of yogurt if you like.