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Preheat the oven to 425 degrees F (220 degrees C). Set a 10-inch oven-safe skillet over medium heat and heat olive oil until warm.
Add minced garlic and sauté until fragrant, 30 to 45 seconds (don’t let it brown).
Stir in tomato paste and cook until slightly darker in color, 1 to 2 minutes.
Pour in white wine and stir, scraping up any browned bits from the bottom. Simmer just until mostly evaporated, 30 to 60 seconds.
Stir in white beans, boiling water, salt, and pepper. Mix until beans are evenly coated in the tomato mixture and everything looks saucy but not soupy.
Sprinkle Mozzarella and Parmesan cheeses evenly over the top.
Transfer the skillet to the preheated oven and bake until cheese is melted and bubbling, 10 to 12 minutes.
For extra color, broil on high for 1 to 2 minutes until the top turns golden and slightly crisp around the edges.
Sprinkle with parsley or red pepper flakes if you like, and finish with a tiny drizzle of olive oil. Serve hot with crusty bread for dipping.