In a medium pot, bring 2 cups of water to boil.
Add rice, turn heat down to low and cover. Cook according to package directions.
Meanwhile, heat olive oil over medium heat in a large soup pot.
Add the onions and cook until softened, about 7-9 minutes.
Add garlic, cooking for one more minute.
Add chopped kale, baby spinach, 4 cups of broth, lemon juice, and cayenne pepper.
Stir to incorporate the greens into the broth and bring to a boil.
The greens will wilt as they cook and if you need more broth to submerge the greens, add ½ cup at a time.
Once greens are wilted, add ½ cup of the cooked rice to the pot, stirring to combine.
At this point, you want to puree the soup. You can use an immersion hand blender or a standard blender to puree until smooth.
Season the soup with salt and pepper, to taste.
Serve soup topped with a couple tablespoons of chickpeas, additional brown rice, and a dollop/swirl of plain Greek yogurt.