Pressure Cooked Tuscan Vegetable Soup

2  teaspoons		Olive Oil
1  cup		carrot, diced
3/4  cup		potato, diced
1  cup		celery chopped
3		cloves garlic,s chopped
1  cup		chopped baby spinach
5  cups		water
1-1/2  cups		diced tomatoes
1-3/10  cups		Cannelini beans
2  tablespoons		tomato paste
1  tablespoon		italian seasoning
1/2  teaspoon		sea salt
1/4  teaspoon		black pepper
1		bay leaf
1  cup		White Onion - Chopped
3  teaspoons		Better than bouillion beef
1  cup		Cabbage - Fresh, Chopped

Tip: Click on the ingredient links to learn the nutritional information for all the Pressure Cooked Tuscan Vegetable Soup ingredients. The serving size for any ingredient in Pressure Cooked Tuscan Vegetable Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Turn on pressure cooker to saute. When "Hot" add the oil, after 30 seconds add the onions and garlic, saute for 2 minutes.
Drain the tomatoes, using the juice as part of the water amount.
Dissolve the better than bouillon in the water. Use beef, vegetable or combination. Stir in the tomato past into the broth.
Add the carrot, celery and potato, beans, and drained Tomatoes, spinach and prepared broth add the salt, pepper and italian seasoning, stir everything up.
Put on the lid, and set on pressure cook soup for 6 minutes.
When pot beeps or time is done, you can release pressure and serve, or just keep on keep warm setting until ready.