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2 tablespoons extra-virgin olive oil, plus more for garnish
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½ cup chopped onion
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½ cup chopped green bell pepper
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2 cloves garlic, minced
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1 ½ cups chopped green cabbage
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1 ½ cups small cauliflower florets
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1 cup chopped carrots
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½ cup green beans, cut into 1-inch pieces
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4 cups low-sodium vegetable broth
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1 (14 ounce) can no-salt-added diced tomatoes
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1 bay leaf
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½ teaspoon salt
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4 cups chopped fresh spinach
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1 (15 ounce) can cannellini beans, rinsed
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¼ cup chopped fresh basil
Instant Pot Vegetable Soup
This easy soup recipe cooks up quickly thanks to the use of an electric pressure cooker or multicooker, like the Instant Pot. It packs in tons of filling veggies without packing on the calories. Plus, it happens to be entirely plant-based. If you aren't eating vegan, top it with a little Parmesan cheese or pesto to add even more flavor.
Nutrition Information
204
Calories
13g
Carbohydrates
6g
Protein
696mg
Potassium
6g
Fiber
12g
Sugar
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