Method:

1. Heat the olive oil in a large saucepan over low heat. Add the celery stalks and leaves, carrot, onion, silverbeet stems and parsley.
2. Season with salt and pepper, then cook for 20 minutes or until the vegetables have softened.
3. Add the garlic and cook, stirring, for 3 minutes until fragrant. Add the chopped tomatoes and cook for a further 30 minutes or until thickened.
4. Add the silverbeet leaves, half the beans and enough boiling water to cover.
5. Simmer for a further 30 minutes or until quite thick.
6. Mash remaining beans with a fork, then add to the soup with the torn ciabatta, stirring until the bread soaks up the moisture. Divide the soup among bowls, drizzle with extra virgin olive oil, then serve topped with extra chopped parsley.