Step 1

Place the beans in a large glass or ceramic bowl and cover with plenty of cold water. Cover with plastic wrap and set aside overnight to soak. Drain.

Step 2

Place beans and half the water in a large saucepan. Bring to the boil over high heat. Reduce heat to low and simmer, covered, for 45 minutes or until tender.

Step 3

Meanwhile, place the breadcrumbs in a bowl. Add the stock and set aside to soak.

Step 4

Drain all but 250ml (1 cup) liquid from the beans. Add the remaining water along with the onion, celery, carrot, garlic, tomato, parsley, tomato paste, chilli and breadcrumb mixture. Bring to the boil over high heat. Reduce heat to medium and simmer, partially covered, for 30 minutes or until vegetables are tender.

Step 5

Stir in lemon juice. Taste and season with salt and pepper. Ladle among bowls and serve with ciabatta.