In saucepan, combine puréed tomatoes, vegetable broth, salt and pepper; bring to boil.
Stir in rice and carrots; reduce heat to medium. Cook for 5 to 8 minutes or until slightly thickened and rice is heated through.
Stir in spinach; cook for about 1 minute or until slightly wilted. Remove from heat.
Divide soup evenly among bowls. Serve with Parmesan cheese.
This quick and delicious take on a classic lunch favorite is loaded with extra veggies.