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Put all the stale bread in a large bowl of water. If it’s rock hard, it may need a minute in the water; if it’s fresher, it will need just a few seconds. Drain, then squeeze out any excess water from the bread and tear it back into the bowl.
Stir in the finely chopped walnuts, aquafaba (or one large egg), the grated cheese and the chopped basil stalks, then season, mash with your hands and roll into seven balls.
Meanwhile, heat the oil in a wide frying pan on a medium heat, then add the garlic and greens and saute for a few minutes, until the greens wilt.
Tip in the white beans and their tin water, and the passata, then bring to a boil. Turn down the heat to a simmer and cook for about 20 minutes, until the sauce has reduced and thickened.
Drop the bread balls into the sauce, cover the pan, turn the heat down low and simmer for 10 minutes – keep an eye on the sauce to make sure it doesn’t stick.
Serve topped with a drizzle of extra-virgin olive oil and the ripped basil leaves.