Classic Vegetable Minestrone

• 3 tbsp olive oil
  Swaps for olive oil

  Instead of olive oil

  • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
  • Butter: The same amount. Richer and nutty when browned.
  • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

  More for olive oil

• 1 medium onion, chopped
  Swaps for onion

  Instead of onion

  • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
  • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
  • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

  All 4 swaps for onion

• 2 carrots, diced
• 2 celery ribs, diced
• 3 cloves garlic, minced
  Swaps for garlic

  Instead of garlic

  • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
  • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

  More for garlic

• 1 tsp italian seasoning
  Swaps for italian seasoning

  Instead of Italian seasoning

  • Homemade blend: For 1 tsp: ½ tsp dried oregano, ¼ tsp dried basil, ¼ tsp dried thyme (a pinch of rosemary if you have it). The same thing.
  • Herbes de Provence: The same amount. Similar, often with lavender; a little more floral.
  • Dried oregano alone: The same amount. Stronger and simpler.

  More for Italian seasoning

• 2 tbsp tomato paste
  Swaps for tomato paste

  Instead of tomato paste

  • Tomato sauce or passata: 3 tbsp for each 1 tbsp paste. Lighter, fresher tomato flavor.
  • Ketchup: The same amount. Sweeter and vinegary; fine for a tablespoon or two.

  More for tomato paste

• 1 can diced tomatoes, 14.5 oz
  Swaps for diced tomatoes

  Instead of canned tomatoes

  • Whole peeled tomatoes, chopped: The same amount. Softer pieces that break down more: canned diced tomatoes have calcium chloride to keep their shape.

  More for canned tomatoes

• 6 cups vegetable broth
  Swaps for vegetable broth

  Instead of broth

  • Chicken broth: The same amount. Richer and more savory; not vegetarian.
  • Bouillon cube, powder or paste + water: Follow the label for the amount of liquid. Close in flavor; a little saltier.
  • Water + extra seasoning: The same amount, with ½ tsp salt per cup and extra garlic, onion or herbs. Flatter and lighter, but fine where other ingredients bring plenty of flavor.

  More for broth

• 1 bay leaf
• 1 piece parmesan rind (optional)
• 1 tsp kosher salt
  Swaps for kosher salt

  Instead of salt

  • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
  • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

  More for salt

• ½ tsp black pepper
• 1 medium zucchini, diced
• 1 cup green beans, cut into 1-inch pieces
• 1 can cannellini beans, 15 oz, drained and rinsed
• ¾ cup ditalini, or other small pasta
• 2 cups baby spinach ≈ 60 g
• parmesan, grated, for serving
  Swaps for parmesan

  Instead of parmesan

  • Pecorino Romano: The same amount. Sharper and saltier (it is made from sheep's milk), so go easy on other salt.
  • Grana Padano: The same amount. Milder and a little softer, very close otherwise.
  • Nutritional yeast: 2 tbsp for each ¼ cup grated parmesan. Nutty and cheesy, but it doesn't melt or brown.

  More for parmesan

  Cooking for an allergy? Check every label.

Cooking for a crowd? Pans, timing and salt for 12 to 50.

Missing something? Tap Swaps next to an ingredient, or see all substitutions.