Rinse the rice under running water. In a 5-½ quart slow cooker, place uncooked rice, onions, carrots, celery, garlic, bay leaf, broth, water, italian seasoning, salt and pepper. Cover and cook on high for 4 hours or on low for 7-8 hours.
Rehydrate soy curls in broth until soft, drain and squeeze out water. Dice into bite sized pieces. Mix with rosemary and lemon juice and saute in olive oil until browned.
Melt butter in a small saucepan.
Add the flour and cook for one minute. Whisk the mixture slowly while adding the milk, whisking to remove all lumps and until sauce has thickened and become creamy.
Add the bechemel sauce and cooked soy curls to the slow cooker, stirring to combine. Adjust seasoning with salt and pepper. Let sit 5 minutes, soup will thicken as it stands.