In a large stock pot sautee 1 medium yellow onion, and 3 cloves of garlic, chopped. Add 1 1/2 lb. of fresh spinach, chopped.. Cook down the spinach until it wilts. Add 1 quart of chicken broth, 2C water and 2 C cooked short grain brown rice. Simmer for 1 hour. Stir in 1 T Italian seasonings, salt and pepper to taste. Place the soup in bowls, top with extra virgin olive oil and grated Parmesean cheese.