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In a small soup pot, sauté the onion in the olive oil over medium heat for about 5 minutes.
Add the garlic, carrots, celery, Herbes de Provence, and a small pinch of salt. Cook, stirring occasionally, until just soft, about 15 minutes.
Add the tomatoes and roasted red peppers and cook for an additional 5 minutes.
Add the broths and stir. Cook for 5 minutes and then puree with an immersion blender until smooth and velvety.
Check seasoning and add salt if needed. Add the parmesan rind, if using, and continue to cook over medium heat with a lid ajar for about 20 minutes.
Add the beans and continue to gently simmer until they are warmed through.
Ladle into individual bowls. Drizzle with olive oil and dot with croutons (optional).