Peel the beans in a large pot of water. Bring to the boil then reduce the heat to simmer for approx 30 - 40 minutes until the bean is tender.
Heat the oil in a large pan and add the onion, and celery. Cook for a couple of minutes. Add the celery leaves, garlic, chilli, and silverbeet stalks and cook for a further 10 minutes. Add the herbs and tomatoes. Bring the sauce to boil, then slowly reduce the heat to simmer for 30 minutes.
While the Ribollita is cooking, boil the silverbeet leaves in salted water for 2 minutes.
Drain and set aside.
Stir through the beans and cooked silverbeet and serve with cooked barley.
Note: Fresh borlotti beans are available late August through winter. They are a medium sized bean, tan in colour with a magenta speckle. They are low in fat and high in fibre and a good source of "feel good nutrients", niacin and magnesium.
Makes 6 servings (serve = serves 6 as a base to a main meal)