Melt butter in large soup kettle; saute carrots, celery, onions, garlic, and cabbage, about 20 minutes; stir often.
Add tomatoes, water, rice, seasonings, potatoes, bouillon cubes and zucchini.
Bring to a boil.
Reduce heat and simmer covered, at least 30 minutes.
Add beans and spinach; return to a boil and cook over medium heat until spinach is cooked; add more water if needed.
