Coat a Dutch oven with cooking spray, and add oil; place over medium-high heat until hot. Add onion, carrot, and garlic; cook 3 minutes, stirring occasionally.
Add rice, water, vegetable broth, tomatoes, and seasoning to Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add zucchini, cannellini beans, spinach, and pepper; cook for additional 5 minutes.
Ladle into individual soup bowls, and sprinkle evenly with cheese.