In a large pot with one teaspoon olive oil, saute onion until it begins to soften.. Add garlic and carrots and cook for about 5 minutes until everything is softened. Add the rest of the ingredients except the beans, corn, kale , spinach, rice, wine.
Add the stock; bring to a boil. Add the wine. Cover the pot, reduce heat to simmer and cook for about an hour.
While soup is cooking, cook rice or orzo according to package directions in a separate pot. Do not cook in the soup pot as the rice/orzo will absorb all the water and leave you with a pot of mush. Cook extra rice so you have it later in the week for other meals.
About 20 minutes before serving add the rice and remaining ingredients. Serve hot with good, dairy free, gluten free bread.