Notes from the Pantry: Tomato-White Bean Soup

I was just thinking about strategies for survival in a zombie apocalypse… no idea why… maybe it was something I saw on TV today? Never hurts to be prepared!

If you’ve ever seen The Walking Dead then you know that bullets and canned goods are as good as gold. Both are critically important, but only one is edible!

FYI, If someone tells you to “eat lead” then I’m pretty sure they’re not inviting you to sit down for a nice bowl of lead shavings…

The following recipe utilizes canned/pantry goods and is tremendous for situations when I not-so-soberly offer to cook dinner for friends or am on the run from yuge hordes of zombies.

Note: The can of Goya beans pictured here is 2x more than you need for this recipe… but feel free to add the whole thing if you love beans!


My husband does not enjoy “soupy” soups, so I add the orzo to soak up the liquid. This is one of those dishes that tastes even better the next day!

There are a few optional ingredients that you would be less likely to find in a pantry. Feel free to substitute the bacon with squirrel meat or whatever you happen to have on hand in the zombie apocalypse!

Recipe: Tomato-White Bean Soup


2 Tbs. Olive Oil

Diced Onion (250-300 g)

2 cloves garlic

1 can (2 cups) broth (chicken or vegetable)

1 can of tomatoes (~800 g, diced)

1 can (~400 g) cannellini beans

1/2 cup orzo (90 g)

salt & pepper to taste


1 bay leaf, pinch of thyme

 2-3 slices of bacon, chopped into small pieces

Parmesan cheese to taste



Heat olive oil in a pot over medium-high heat. Add onion, garlic, (and bacon). Cook, stirring, for ~5 minutes.

Add broth, tomatoes, beans, orzo, (and bay leaf). Simmer for ~30 minutes.

(Sauté kale with olive oil and garlic to serve with the finished soup).

Remove bay leaf from soup. Season to taste with salt, pepper, (thyme, and parmesan).


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