Heat 1 T olive oil in a stockpot over medium-high heat. Add onion, garlic, and a pinch of salt. Cook, stirring occasionally, until the onion is softened, about 5 minutes.

Add tomato paste and cook, stirring occasionally, about 1 minute. Add beans, broth, and seasonings. Drain tomatoes over pan (adding juices to the pan). Add half of tomatoes and reserve remaining for later step.

Bring to a boil, reduce heat, and simmer for 15-20 minutes.

Transfer in batches to blender or use immersion blender in pot to puree until smooth. Season to taste and then add remaining tomatoes and simmer until warmed through.

Preheat oven to 400 degrees. Heat 2 T oil and garlic cloves in a small skillet over medium heat. Cook until lightly browned, about 5 minutes. Toss with bread, Parmesan, and a pinch each of salt and red pepper flakes on a baking sheet.

Bake, stirring occasionally, until croutons are golden, about 10 minutes.

Serve tomato soup with croutons and shaved Parmesan.