Crush garlic and salt together in a mortar or small bowl, and stir in olive oil. Set aside.

Tear bread into about 2-inch pieces, and spread out on a baking sheet. Drizzle over the garlic oil, and toss to combine.

Bake in the preheated oven until bread is dried out and getting crisp on the edges, 25 to 30 minutes.

Transfer 1 can beans into a mixing bowl, and mash with a potato masher until almost smooth. Add canned tomatoes, and use the masher to break into very small pieces. Set aside.

Add 2 tablespoons olive oil to a soup pot set over medium-high heat. Sauté onions, carrots, and celery with a big pinch of salt until onions start to turn translucent, about 4 minutes. Add garlic, oregano, thyme, rosemary, and bay leaf, and cook, stirring, for another minute.

Add chicken broth. Use about 1/2 cup water to rinse out the tomato can and add to the soup. Bring to simmer over high heat, then reduce to medium-low, and simmer for about 10 minutes.

Raise the heat back to high; when the soup is boiling, stir in kale and cook for about 5 minutes, stirring occasionally.

Add in parsley, remaining can of beans, crushed bean and tomato mixture, black pepper, and cayenne. Rinse the tomato bowl with about 1 cup water, and add that to the soup. Transfer in half the bread, and 1/4 cup Parmesan cheese. Stir everything to combine. When mixture comes back to a simmer, reduce heat to medium, and simmer until greens are very tender, stirring occasionally, about 15 minutes.

Taste for seasoning and add more salt if needed.

Turn off heat, and add half of the remaining bread to the top. Use a spoon or spatula to poke some bread into the surface.

Ladle soup into serving bowls; top with the extra toasted bread, a generous grating of Parmesan cheese, red chili flakes, freshly chopped parsley, and a drizzle of olive oil. Fresh lemon juice can also be squeezed over.