Pesto Soup Recipe




40 minutes
Heat treatment time
30 minutes

1 year

Pesto Soup

Ingredients list

  • 400g (1 lb) fresh red beans
  • 400g (1 lb) fresh white beans
  • 300g (1 lb) fresh green beans
  • 175g (6 oz) grated Parmesan cheese
  • 1 bunch of basil
  • 6 cloves of garlic
  • 3 potatoes
  • Olive oil
  • 3 courgettes
  • 1 egg
  • 2 tomatoes
  • 100g (3 ½ oz) small pasta
  • Salt & Pepper

Number of servings

4 servings

Jar suggestion

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Le Parfait Super Jars 1L

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  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.

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