3 medium onions, chopped
1 red bell pepper
1/2 C extra virgin olive oil, plus more kosher salt, freshly ground pepper (for heating and seasoning and garnish)
4 garlic cloves, finely grated, 1 halved
2 tsp. tomato paste
4-6 1" thick slices grilled or toasted ciabatta
8-10 Tbs finely grated parmesean, divided
2 15-oz cans cannellini beans, rinsed, drained
4 C vegetable broth, divided
1 C cherry tomatoes, halved
2 Tbs chopped flat-leaf parsley