Recipe:

• Prep ingredients: Preheat oven to 350°F. Cut roll into 1⁄2- inch thick slices, then tear into rough 1⁄4- inch pieces. Grate 2 large garlic cloves.
  
• Make garlicky croutons: On a rimmed baking sheet, toss bread with 1 tablespoon oil, 1⁄2 of the thyme sprigs, and half of the grated garlic. Season lightly with salt and bake until toasted, stirring once, about 15 minutes. Let cool, then pull crisp thyme leaves from stems and toss with croutons. Discard stems.
  
• Sauté aromatics: Meanwhile, in a medium saucepan, heat 1 tablespoon oil with remaining thyme sprigs and grated garlic and a small pinch crushed red pepper. Cook over medium-high until garlic is beginning to brown, about 1 minute.
  
• Build soup: Add beans and their liquid, 3 cups water, both packets of vegetable broth concentrate, and 1 teaspoon salt and bring to a boil. Simmer over medium heat until slightly reduced, about 10 minutes.
  
• Finish soup: Stir in tortellini and cook until just tender, 3–4 minutes. Stir in spinach and cook just until wilted, about 1 minute.
  
• Finish & serve: Remove thyme sprigs. Grate Parmesan and stir half of it into soup. Ladle soup into bowls and top with remaining cheese and garlicky croutons. Garnish with remaining crushed red pepper if desired and serve immediately. Enjoy!