Preheat the oven to 350°F.

Heat the olive oil in a large saucepan on medium heat.

Cook the onions, red pepper, and chili pepper, stirring, until softened.

Add the crushed tomatoes and chicken stock.

Bring the mixture to a boil.

Reduce the heat to low, cover, and simmer for 15 minutes, or until slightly thickened.

Meanwhile, beat the softened butter and crushed garlic in a small bowl until well combined to make garlic butter.

Cut the baguette into 1/4-inch slices, keeping the bottom of the bread intact (accordion style).

Spread the garlic butter between the bread slices.

Wrap the loaf in foil.

Bake for 15 minutes, until heated through.

Blend the soup until smooth using an immersion blender or regular blender (in batches).

Return the blended soup to the pan.

Add the drained and rinsed cannellini beans.

Cook until the beans are heated through.

Serve the soup hot with a slice of garlic bread.