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Ingredients
 2 tbs extra-virgin olive oil
 ½ cup chopped onion
 ½ cup chopped green capsicum
 2 cloves garlic, minced
 1½ cups chopped green
cabbage
 1½ cups small cauliflower florets
 1 cup chopped carrots
 ½ cup green beans cut into 1"
pieces
 4 cups low-sodium vegetable
broth
 1 (397gm) can no salt- added
diced tomatoes
 1 bay leaf
 ½ tsp salt
 4 cups chopped fresh spinach
 1 (425gm) can cannellini beans,
rinsed
 ¼ cup chopped fresh basil
Method
1. Place 2 tbs oil in a pressure
cooker. Heat on sauté mode
until hot.
2. Add onion, capsicum and garlic.
Cook, stirring often, until
starting to soften, about 2 to 3
minutes.
3. Add cabbage, cauliflower,
carrots and green beans and
continue cooking, stirring often,
until starting to soften and for 4
to 6 minutes more.
4. Add broth, tomatoes, bay leaf
and salt. Turn off the heat.
Close and lock the lid. Cook at
high pressure for 5 minutes.
5. Release the pressure. Remove
the bay leaf and then stir in
spinach, beans and basil. Serve
with a drizzle of oil if desired.
Flavour Tip
 Top it with a little
Parmesan cheese or
pesto to add even more
flavour.
Vegetable Soup
Cooking time: 30m – Serves 5