Recipe Pesto Soup

1. Prepare your jars by washing them in hot, soapy water and letting them air dry.
2. Shell the white and red beans. String the green beans and cut them into thirds. Clean and scrape the courgettes, then slice into pieces. Peel and dice the potatoes. Wash the tomatoes, remove the stems but leave them whole.
3. Place the red and white beans, the green beans, the courgettes, the potatoes and the tomatoes in the pressure cooker. Cover in cold water. Add salt and pepper.
4. Close the pressure cooker and set on high heat. As soon as the valve comes on, cook for 15 minutes on medium heat.
5. Fill your Le Parfait Super jars to within 2 cm of the rim. Close and heat immediately for 45 minutes at 100°C.

Just before serving, heat your soup over a low flame and add the pasta as soon as it comes to the boil. Cook for 5 to 7 minutes according to the instructions on the tin. Meanwhile, rinse and remove the leaves from the basil, peel the garlic cloves and blend together. Place the mixture in a bowl, add the egg yolk and gradually whisk in 15 cl of olive oil. Finally, add the cheese, stirring constantly (add a little soup if necessary). When the mixture is smooth, just before serving, pour it into the soup and stir. Remember to adjust the amount of pasta, pistou and cheese according to the volume of soup.