Creamy Tomato Soup

3 tablespoons olive oil                 
1/4 teaspoon red pepper flakes
2 carrots, chopped                          
1/2 teaspoon Celtic sea salt
1 small onion, chopped       
several cups fresh baby or frozen chopped spinach
1/2 teaspoon freshly ground black pepper               
28 oz. organic vegetable broth
1 (15-ounce) can Eden brand cannellini beans, drained and rinsed        
1 clove garlic, minced
1 (26-ounce) jar organic marinara sauce                 
1/2 cup cooked brown rice or quinoa

Warm the olive oil in a large soup pot over medium heat.  Add the carrots, onion, and garlic and sauté until soft, about 2 minutes.  Puree cannellini beans in a blender with 1/4 cup of the broth.  Add the marinara sauce, remaining vegetable broth, pureed cannellini beans, red pepper flakes, Celtic salt and pepper to the soup pot.  Simmer for 20-25 minutes.  Add spinach and cooked grain and warm through for 3-5 minutes.  Serve warm.