Preheat the oven to 400°F.
Toss the bread cubes with the olive oil, garlic, salt and pepper on a baking sheet. Toast until crispy, 8-10 minutes.
Heat olive oil in a large saucepan over medium heat. Add the garlic, carrots, onion, and celery and sauté until tender, 5-7 minutes.
Stir in the crushed tomatoes, chile flakes and thyme and bring to a simmer.
Stir in the stock, salt and pepper and return to a simmer.
Add the kale and cannellini beans and cook for 5 minutes, until the kale is wilted.
To serve, divide the soup between bowls and garnish with cheese and garlic croutons.