Ingredients
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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
Directions
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Place 2 tablespoons oil in a multicooker. Heat on sauté mode until hot. Add onion, bell pepper and garlic; cook, stirring often, until starting to soften, 2 to 3 minutes. Add cabbage, cauliflower, carrots and green beans and continue cooking, stirring often, until starting to soften, 4 to 6 minutes more. Add broth, tomatoes, bay leaf and salt. Turn off heat. Close and lock the lid. Cook at high pressure for 5 minutes.
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Release the pressure. Remove bay leaf, then stir in spinach, beans and basil. Serve with a drizzle of oil, if desired.
