Vegetable Soup (Instant pot soup)

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil, plus more for garnish

• ½ cup chopped onion

• ½ cup chopped green bell pepper

• 2 cloves garlic, minced

• 1 ½ cups chopped green cabbage

• 1 ½ cups small cauliflower florets

• 1 cup chopped carrots

• ½ cup green beans cut into 1-inch pieces

• 4 cups low-sodium vegetable broth

• 1 (14-ounce) can no-salt-added diced tomatoes

• 1 bay leaf

• ½ teaspoon salt

• 4 cups chopped fresh spinach

• 1 (15 ounces) can cannellini beans, rinsed

• ¼ cup chopped fresh basil
  

INSTRUCTIONS:

1. Place 2 tablespoons oil in a multicooker. Heat on sauté mode until hot. Add onion, bell pepper, and garlic; cook, stirring often, until it softens, 2 to 3 minutes.
   

2. Add cabbage, cauliflower, carrots, and green beans and continue cooking, stirring often, until it softens, 4 to 6 minutes more. Add broth, tomatoes, bay leaf, and salt. Turn off the heat. Close and lock the lid. Cook at high pressure for 5 minutes.
   

3. Release the pressure. Remove bay leaf, then stir in spinach, beans, and basil. Serve with a drizzle of oil, if desired.