Wild Rice: cook rice according to package directions.
Soup: In Dutch oven, heat oil over medium heat. Add onions and garlic, and sauté for 1 minute, or until onions are translucent. Add 3 cups water, carrots, celery, tomato paste, basil, oregano, chicken broth and diced tomato. Bring to boil, reduce heat and simmer 20-30 minutes. Add cooked rice, spinach, salt and pepper, and simmer for additional 3 minutes.