Ingredients:
- 3 ½ tablespoons olive oil, divided
- 8 large garlic cloves, sliced
- ½ teaspoon crushed red pepper
- 1 (14.5-oz.) can unsalted cannellini beans, rinsed and drained
- 1 cup chopped sweet onion
- ½ cup chopped carrot
- 2 thyme sprigs
- 1 tablespoon unsalted tomato paste
- 1 cup unsalted vegetable stock
- 1 ¼ teaspoons kosher salt
- 3 pounds ripe tomatoes, chopped
- 2 ounces whole-wheat bread, torn