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.

Instant Pot Vegetable Soup

Serves 5

Active time: 20 minutes

Total time: 30 minutes

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

1/2 cup chopped onion

1/2 cup chopped green bell pepper

2 cloves garlic, minced

1 1/2 cups chopped green cabbage

1 1/2 cups small cauliflower florets

1 cup chopped carrots

1/2 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

1/2 teaspoon salt

4 cups chopped fresh spinach

1 (15-ounce) can cannellini beans, rinsed

1/4 cup chopped fresh basil

1. Place 2 tablespoons oil in a multicooker. Heat on saute mode until hot.

2. 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.

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

Recipe nutrition (per serving): 192 calories, total fat: 7 g, saturated fat: 1 g, cholesterol: 0 mg, carbohydrates: 26 g, fiber: 8 g, total sugars: 9 g, added sugars: 0 g, protein: 7 g, sodium: 439 mg, potassium: 800 mg, folate: 88 mcg, calcium: 103 mg

Carbohydrate servings: 1 1/2

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)