Drain the chickpeas. Fry the onion, celery, and basil gently with bacon and oil in a large saucepan until the onions are translucent.
Add the pork ribs, tomato purée and water and simmer for 1 hour and 50 minutes. Add the chickpeas and continue to simmer for 5-10 minutes. Remove the pork ribs and season the soup with salt and pepper.
Toast the bread slices in the oven and place them at the bottom of the tureen. Pour the soup over them, sprinkle with chopped basil and serve.
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