Counter to bitterness in soup My minestrone turned out too bitter. How can I counter it? The soup contains tomatoes, pasta, Savoy cabbage, celery, carrots, burnt sautéed garlic, thyme, oregano, salt and pepper.

Sugar seems to be a general solution, but I figured there could be better solutions for my specific case.
It may not seem intuitive but adding salt is usually a better way to reduce bitterness than adding sugar.

I would also suggest that you do not sauté your garlic until burnt as that will add a quite unpleasant bitterness. Sauté until fragrant.