Step 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.

Step 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.

Step 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.