Tomato, White Bean, Bacon Soup

In spite of the unusually poor tomato season that summer (mild summer translates into not suitable heat for their ripening) we have still managed a bountiful harvest from our garden. And while the taste of our garden tomatoes might be hardly ever unspectacular raw at the moment, they still cook up into something wonderful. Of course, in our book

everything is better with bacon, which is probably why we like that soup so much. Yukon Gold potatoes are preferred considering they hold their shape well and don’t disintegrate into the soup the way Russets can.

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