Chicken, Tomato, and White Bean Soup

updated Jun 26, 2020
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Chicken, Tomato, and White Bean Soup

This pantry-friendly soup features shredded rotisserie chicken, creamy white beans, and a full bunch of leafy nutrient-dense kale.

Serves3 to 4

Prep15 minutes

Cook20 minutes

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Credit: Joe Lingeman; Food Styling: Cyd McDowell

There are endless varieties of tomato and white bean soup, likely because it’s an easy, hearty dish that’s built on pantry staples. This rustic version is my favorite: It features shredded rotisserie chicken, creamy white beans, and a full bunch of leafy, nutrient-dense kale.

The secret to this soup is its use of tomato passata, a blend of pulsed and strained tomatoes that doesn’t contain any additives. It’s what gives this soup its intense, slightly sweet tomato taste without the need for an hours-long simmer. Starting with passata, rather than whole or diced tomatoes, also means you don’t have to dirty a blender to achieve a creamy texture.

If you love this soup but want to switch things up for round two, it’s equally delicious with chickpeas, and chard or spinach instead of kale.

Chicken, Tomato, and White Bean Soup

This pantry-friendly soup features shredded rotisserie chicken, creamy white beans, and a full bunch of leafy nutrient-dense kale.

Prep time 15 minutes

Cook time 20 minutes

Serves 3 to 4

Nutritional Info

Ingredients

  • 1

    medium shallot

  • 2 tablespoons

    olive oil

  • Kosher salt

  • 1 (about 24-ounce) jar

    passata or tomato purée (about 2 1/4 cups)

  • 2 cups

    water

  • Freshly ground black pepper

  • 1 bunch

    kale

  • 1 (15-ounce) can

    white beans

  • 1 1/2 to 2 cups

    shredded, cooked chicken (from 1/2 rotisserie chicken)

Instructions

  1. Thinly slice 1 medium shallot. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the shallot, season with kosher salt, and cook, stirring occasionally, until starting to soften but not brown, about 4 minutes.

  2. Pour in 1 jar passata and 2 cups water, season with kosher salt and black pepper, and bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the raw tomato taste cooks off, about 10 minutes. Meanwhile, strip the leaves from 1 bunch kale. Discard the stems and cut the leaves into 1-inch wide ribbons (about 2 1/2 cups). Drain and rinse 1 can white beans.

  3. Stir the kale, white beans, and 1 1/2 to 2 cups shredded, cooked chicken into the soup and cook, stirring occasionally, until the kale is just softened and the beans are warmed through, 3 to 4 minutes. Taste and season with salt and pepper as needed.