Southern ItalyBOLD

Skillet Chicken Ribollita

COOK TIME: 20 minutes
Roasted Garlic


1 cup fresh bread crumbs (homemade or prepared) *see note for making bread crumbs

4 tablespoons extra-virgin olive oil

1 small onion, chopped (1 cup)

1 pound uncooked chicken sausage, sliced into 2-inch pieces

1 teaspoon finely chopped garlic

½ - 1 teaspoon crushed red chili

1 tablespoon chopped fresh rosemary

Kosher salt

2 (15-ounce cans) cannellini beans, drained

½ cup chicken stock or water

2 cups Barilla® Roasted Garlic Sauce

2 cups baby spinach or kale greens

⅓ cup grated Pecorino Romano cheese


(PREPARATION TIME: 10 minutes)
  1. Heat 1 tablespoon of the oil in a small skillet over medium-high heat. Add the bread crumbs and cook 2 - 3 minutes, stirring frequently, until the crumbs are crisp and golden brown. Set aside.
  2. Put the remaining 3 tablespoons of olive oil in a large skillet (12-inches) that has a lid. Place over medium heat and add the onion. Cook until the onion is softened and translucent, 3-5 minutes.
  3. Turn up the heat to medium-high and add the sausage. Cook the sausage until it begins to brown, stirring it around the pan so it doesn't stick.
  4. Stir in the garlic, rosemary, chili and salt to taste. Cook about 30 seconds until fragrant. Add the beans, stock, and Roasted Garlic Sauce and bring to a simmer.
  5. Lower the heat, cover the pan and cook 10 minutes. Uncover the pan and simmer 5 more minutes to thicken the sauce. Remove from the heat and stir in the spinach.
  6. Sprinkle the bread crumbs and cheese over the top and serve.



To make your own bread crumbs, lightly toast 4 slices of crusty bread. Cut into chunks (you can leave the crusts on) and pulse in a mini food processor to make coarse crumbs.