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Drain the cannellini beans, then put them in a large pan with about 1.8ltr (3pt) water or enough to cover. Half-cover with a lid and bring to the boil, then reduce the heat to medium and simmer for 50 minutes, until tender.
Meanwhile, heat the extra-virgin olive oil in a large, shallow pan. Add the ribs, herbs, salt and pepper and seal the ribs over a medium-high heat for 1-2 minutes on each side. Remove them and set aside.
Reduce the heat to medium, add the onion and garlic to the pan and sweat for a couple of minutes. Add the tomato passata, 500ml (18fl oz) water and some salt and simmer for 5 minutes.
Return the ribs to the pan and cook, covered, on a low heat for about 1½ hours, until the meat begins to become detached from the bone.
Remove the ribs again and keep warm. Drain the cooked beans and add to the tomato sauce, then simmer gently for 5 minutes.
For the bruschetta, grill the ciabatta bread, then rub each slice lightly with a cut clove of garlic and drizzle with a little of the olive oil.
Remove the beans from the heat and serve with the spare ribs. Garnish with the chopped parsley and chilli and serve with the bruschetta.