Wash and dry produce. Halve, peel, and finely dice onion. Trim and thinly slice scallions, separating whites and greens. Peel and finely chop garlic. Dice tomato. Drain beans, reserving liquid.

Heat a drizzle of oil in a medium pot over medium heat. Add onion, scallion whites, half the garlic, and a pinch of salt. Cook, stirring occasionally, until softened, 6-8 minutes. Add tomato paste; cook, stirring, until lightly browned, 1-2 minutes. Stir in diced tomato, Italian Seasoning, stock concentrates, reserved bean liquid, and half the beans (you’ll add the rest later). Season generously with salt and pepper.

Stir 1 cup water (2 cups for 4 servings) into pot with bean mixture; bring to boil, then reduce heat to low. Cook, stirring occasionally, until slightly reduced, 8-10 minutes. Season with ¾ tsp salt (1½ tsp for 4).

While stew cooks, halve ciabatta. In a small microwave-safe bowl, add 1 TBSP butter (2 TBSP for 4 servings) and a pinch of remaining garlic. Microwave until butter has softened, 30 seconds. Season with salt and pepper. Toast ciabatta, then spread cut sides with garlic butter. Halve toasts on a diagonal to create triangles.

Stir half the cheese and remaining beans into stew. Season with salt and pepper to taste. (If stew is too thick, add a splash of water.) Divide between bowls and top with remaining cheese. Garnish with scallion greens. Serve garlic toasts on the side.