Preheat a large stock pot or Dutch oven over medium heat on the stovetop. With two tablespoons olive oil, sauté leeks, onion, carrots, celery, with the bouquet garni, with a ½ teaspoon salt. Partially cover the pot and cook until veggies are fork tender but not soft, about 10 minutes.

Add chicken stock to the pot and turn up heat to medium-high. Add crushed tomatoes, tomato paste, and 4 cloves sliced garlic. Bring liquid to a low simmer, add squash and cook until squash is tender. Discard the bouquet garni. Taste and season soup with additional ½ teaspoon salt and black pepper as desired. Add cannellini beans and kale to the pot. Cover and cook over medium low until kale is just wilted. Add cooked noodles to the soup. Taste again and adjust seasoning as desired.

Preheat oven to 350 degrees.

Tear bread into rustic croutons and place on baking sheet. Toss with 1/2 cup olive oil and a generous seasoning of salt. Toast in the oven until golden about 10-15 minutes. Rub the hot croutons with your remaining cut clove of garlic for a little garlicy kick.
Serve big bowls of hot soup topped with croutons, grated parm, and red pepper flakes.