Minestrone

White Beans

Great northern beans interchangeable in practiceNavy beans smaller and softer, break down faster

Whole Wheat Pasta

Semolina pasta less fibre, same timingGluten-free pasta follow the box; timings vary widely and it overcooks fast

Tomato Paste

6 oz can freeze the remainder in tablespoon blobs

Diced Tomatoes

Crushed tomatoes smoother, no crushing neededWhole peeled tomatoes crush by hand going inFire-roasted diced tomatoes smokier, 1:1

Red Onion

Yellow onion milder cooked, none of the anthocyaninsWhite onion sharper raw, none of the anthocyaninsShallots sweeter and finer; about 3 small per onion

Carrots

Baby carrots no peeling, more per poundFrozen sliced carrots softer; won't roast

Garlic

Fresh cloves 1 tsp jarred = 1 clove

Green Cabbage

Savoy cabbage more tender, cooks fasterRed cabbage more antioxidants, but it bleeds color into anything paleNapa cabbage softer; wilts rather than holding crunch

Frozen Spinach

Fresh spinach roughly 4:1 by volume; a 1 lb bag wilts down to a 10 oz blockFrozen kale chewier, needs longer

Frozen Peas

Fresh shelled peas seasonal and pricier; frozen are usually sweeter

Dried Basil

Fresh basil 3× the amount, stirred in at the end

Dried Oregano

Fresh oregano 3× the amountDried marjoram milder, 1:1

Better Than Bouillon

Any vegetable bouillon paste match to 1 tsp per cup of waterVegetable bouillon cubes usually 1 cube per 2 cupsVegetable bouillon powder check the jar; concentrations varyBoxed vegetable broth use in place of the water

Nutritional Yeast

Grated parmesan similar savory depth, saltier; none of the fortified B12, which is most of why this item is here

Extra-Virgin Olive Oil

Butter 1:1 for cooking; browns at a lower temperature, and it sets solid once coldRefined olive oil higher smoke point, less flavorAvocado oil neutral, very high smoke point

Sea Salt

Kosher salt coarser, so more by volume; the ratio depends on the brandTable salt finer and denser; use about ¾ by volume

No close substitute for Balsamic Vinegar.