Instructions: Drain the chick-peas, rinse and put in a large saucepan. Add the water and bring to the boil. Cook slowly for about 3 hours. Halfway through the cooking time, add the mushrooms and passata to the beans.

Blanch the spinach leaves in boiling water for 2 minutes, then drain, cool slightly and squeeze dry with your hands. Chop the spinach coarsely and stir into the soup, with the oil and black pepper. Add the borlotti beans to the soup. Simmer slowly for a further 30 minutes. Fry the pancetta or bacon, onion, garlic, celery and carrot in the fat from the meat for a few minutes until softened and add to the soup.

Season the soup with salt, then remove from the heat. Arrange the bread in the bottom of a large, wide, warmed serving bowl, pour over the soup and serve at once.

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