Recipe Pistou soup

1. Scatter white and red beans. Effile the green beans and cut them.
2. Clean, scrape and cut the zucchini into pieces. Peel the potatoes and cut them in dice. Wash the tomatoes.
3. Put the red and white beans, green beans, zucchini, potatoes and whole tomatoes in the pressure cooker and then cover with cold water. Salt, pepper.
4. Close the pressure cooker and place it on a high heat. As soon as the valve activates, count 15 minutes with a medium fee.
5. Fill your jars Le Parfait Super up to 2 cm the edge. Close and proceed immediately to heat treatment, 45 minutes at 1200 ° C.

When consuming, heat your sweet fee soup and add the pasta to it as soon as it boils. Cook them for 5 to 7 minutes depending on the indications mentioned on the box. Meanwhile rinse and stroll the basil, peel the garlic cloves and mix the whole. Put this mixture in a bowl, add the egg yolk and pour 15 cl of olive oil little to whisk. Finally, add the cheese without ceasing to mix (wet a little soup if necessary). When the preparation is homogeneous and just before serving pour it into the soup and stir. Remember to adapt the amount of pasta, pistou and cheese as a function of the volume of soup.