Chunky Summer Tomato Soup

All gardens and farmers’ markets across the United States offer, come late summer, the wonderfully ripe and warm tomatoes that we all fancy. Here is how to use those that may have a spot of overripeness here or there. To make this soup faster, you can heat a can of cannellini beans in 3 cups of water seasoned with the bouquet garni, then add the tomatoes. The choice of cheese is yours; use any of the Gruyère- or cheddar-type cheeses, Parmigiano-Reggiano, or Pecorino.