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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
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
103
Calories
16g
Carbohydrates
20g
Protein
412mg
Potassium
3g
Fiber
4g
Sugar
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