Ham, Bean, and Kale Soup

Shopping List

• 2 tbsp olive oil
• ½ onion, chopped
• 2 cloves minced garlic
• 2 cans beans
• 1 bunch kale
• 2 cups Ham
• 1 carrot, sliced
• 2 tsp fresh rosemary
• 2 bay leaves
• 32 oz Laura Lynn chicken broth
• Parmesan cheese

Instructions

• Set an electric pressure cooker to saute.
• Add olive oil, onion, and garlic. Cook until brown.
• Add beans, carrots, ham, rosemary, bay leaves, kale and chicken broth.
• Cook for 10 minutes, then release pressure and let sit for 10 minutes.
• Serve topped with parmesan cheese.