Heat soup pot over medium high heat. Add oil.
Saute carrot, shallots, onion and zucchini for 15 minutes until soft and lightly brown.
Add garlic. Saute for 1 minute.
Add Italian seasoning, salt and pepper. Saute 1 minute.
Add broth and water. Bring to boil.
Lower heat and simmer at soft boil for 20 minutes until carrots are soft.
Add spinach and rice. Stir until spinach is incorporated and wilted.
Cook 5 minutes. Stir in lemon juice. Add parmesan. Add more salt and pepper to taste.