- 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
- 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.