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Tomato, Spinach, Cannellini Bean, and Chicken Soup in a bowl with a spoon laying next to it.

Tomato, Spinach, Cannellini Bean, and Chicken Soup Recipe

With a little bit of time and not much effort, this recipe is the solution for when your cooking creativity is lacking.

By Sara Haas

Making stock from scratch may seem intimidating, but it’s actually quite easy. Add chicken bones and skin to a pot, along with veggies, water, and a touch of vinegar, and you’ve created kitchen magic that you can use for everything, including this soup!

Note: If you’re short on time, you can swap homemade stock for 4 cups of prepared low-sodium chicken stock.

Good source of calcium, protein, and potassium
Total Time: 2 to 3 Hours
Serves 6



  • 1 roasted chicken, meat removed
  • 4 cloves garlic
  • 1⁄2 medium white onion
  • 1 medium carrot, halved
  • 1 medium stalk celery, halved
  • 1 tablespoon white (distilled) vinegar


  • 1 tablespoon extra-virgin olive oil
  • 1⁄2 medium white onion, diced
  • 2 cloves garlic, minced
  • 2 cups frozen chopped spinach
  • 1 (14.5-ounce) can diced fire-roasted tomatoes
  • 1 (15-ounce) can no-salt-added cannellini beans, drained
  • 2 cups pulled chicken (from roasted chicken)
  • 1⁄4 teaspoon crushed red pepper
  • 2 teaspoons kosher salt
  • 1 tablespoon red wine vinegar
  • 1⁄2 cup shaved Parmesan cheese


To make stock:

1. Place chicken parts in a large pot with garlic, onion, carrot, and celery, and cover the ingredients completely with water.

2. Add vinegar and bring to a boil over high heat. Reduce heat to a simmer, partially cover, and cook at least 2 hours, adding water if necessary to keep chicken covered.

3. Remove and discard chicken pieces. Set a fine-mesh strainer over a large container and pour stock into it. Discard any solids.

To make soup:

1. Add oil to a large pot and set over medium heat. Add onion to the pot and cook, stirring often, until softened and just translucent, about 4 minutes. Add garlic to the pot and cook until softened, about 1 minute.

2. Add spinach and cook until most of the moisture has evaporated, about 2 minutes.

3. Add tomatoes and their juices and cook until most of the juice has evaporated, about 5 minutes.

4. Add the beans, chicken, crushed red pepper, and 4 cups of the stock and bring to a simmer. Cook until chicken and beans are warmed through, about 10 minutes.

5. Remove soup from heat and stir in salt and vinegar. Portion into bowls and garnish with Parmesan cheese.

If you make this recipe, let us know what you think and tag us in your photos on social media! Follow us on Facebook and Instagram for more recipes and kitchen tips.

This article was originally published in the winter 2022 issue of Clover Living magazine.


Published on 3/5/23

Photo credit: Sara Haas