FROZEN ASSETS

Get ahead on your midweek meals with mouthwatering make-and-freeze dishes for stress-free dinnertime!

MEATBALL MINESTRONE WITH CHILLI BASIL PESTO

Homemade pesto amps up the flavour in this soup. Use any extra the next day as a spread for sandwiches or dolloped over your pizza.

Preparation time 40 mins plus cooling and freezing

Cooking time 1hour 30 mins

Serves 4

STEP 1 Put mince, garlic and parsley in a bowl. Season. Mix well with hands. Roll 2 heaped teaspoons of mince mixture into balls and put on a plate. Cover. Refrigerate until needed.

STEP 2 Heat half of the oil in a large saucepan on medium-high. Cook onion, stirring, for 3 minutes or until tender. Add carrot, celery, potato and zucchini. Cook, stir occasionally, for 10 minutes or until vegetables start to brown. Add extra garlic, bay leaves and paste. Cook for 2 minutes or until fragrant. Stir in tomatoes and stock. Season. Bring to the boil. Cover, reduce heat to low. Simmer for 45 minutes or until vegies are almost tender.

STEP 3 Meanwhile, heat remaining oil in a large frying pan on medium-high. Cook meatballs in 2 batches for 5 minutes or until browned all over.

STEP 4 Put hot meatballs in soup with beans. Simmer, uncovered, for 10 minutes or until meatballs are cooked through and vegies are tender.

STEP 5 For Chilli basil pesto, put basil, chilli, parmesan and pecans in a small food processor. Pulse until finely chopped. Gradually add oil, pulse until mixture comes together. Stir in lemon rind. Season.

STEP 6 Put pesto in a small, airtight, freezer-safe container. Cover surface of pesto with plastic wrap, then with lid. Cool soup to room temperature, transfer to a large, airtight, freezer-safe container. Freeze soup and pesto for up to 3 months. Thaw soup and pesto in the fridge overnight.