Video: Tuscan bean and tomato soup
Watch Times Test Kitchen Manager Noelle Carter mix up a batch of this Tuscan bean and tomato soup.
It’s from Ireland, of all places, and comes to us via a Culinary S.O.S. request. I can vouch for it: I’m willing to wager right now that this will be in the running for one of the best recipes of 2011.
And yes, I am aware that it is still January.
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--Rene Lynch
Twitter / renelynch
This soup is truly a family favorite, and considered the "best soup ever" by my vegetable-soup-loving wife. Anyway -- it's one to try for sure.
Now that I have since read how to properly use fennel, my next batch should be even better!
Posted by: Ron G | February 19, 2011 at 11:56 AM
Hi Elisa -- Sugar is sometimes added to sweeten the flavor of tomatoes if the flavor is too acidic. While cooking tomatoes brings out their natural sugars, they can sometimes use a little help, just to balance out the flavorings in a dish. Brown sugar here adds a nice touch of caramel to the sweetness, for a little extra depth.
Posted by: Noelle Carter | February 01, 2011 at 05:00 PM
Why the brown sugar? I personnaly reserve sugar for desserts.
Posted by: Elisa | February 01, 2011 at 03:54 PM