Place whole  turkey carcass in a large stockpot. Add the onions, carrots, and celery. Add bay leaves, salt and pepper. Cover the turkey with 8 quarts of water. Place over medium heat and bring to a boil. Reduce heat to medium low and simmer for 3 hours.

Remove stock from heat and strain through a fine mesh sieve, saving the liquid (about 4 quarts) and turkey meat, discarding the vegetables.

In a large sauce pot add the vegetables one at a time and cook for 2 to 3 minutes before adding the next vegetable continue until you have added the green beans. Once all of the vegetables are in the pot, season with salt and pepper and cook for 10 minutes longer.  Add the strained stock. Add the green onions, spinach, basil and parsley to the stock.  Simmer for 10 minutes. Remove the meat from the turkey carcass and dice. Add the meat and cooked rice to the soup. Heat through.

Ladle the soup into each serving bowl and serve with the crusty bread.