Brown Jasmine Rice Soup with Cannellini, Spinach, and Rosemary

Ingredients

• 1 tablespoon olive oil
• 1 cup diced onion
• 2 tablespoons coarsely chopped garlic
• 1 teaspoon Italian herb blend
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons balsamic vinegar
• 4 cups low-sodium vegetable broth
• 1 (15-ounce) can diced tomatoes, undrained
• 2 1/2 cups water
• 2/3 cup brown jasmine rice
• 2 (15-ounce) cans low-sodium cannellini beans, rinsed and drained
• 1/4 cup pitted, chopped black olives
• 9-10 ounces baby spinach leaves or coarsely chopped spinach
• 1 large roasted red bell pepper, seeded and diced (bottled is fine)
• 1 teaspoon salt, plus more to taste
• Freshly ground black pepper
• 3 teaspoons chopped fresh rosemary