In a large stockpot over medium heat, sauté the shallot and garlic in 2 tablespoons of olive oil for about 5 minutes or until translucent and aromatic. Add in the salt, red pepper flakes, and tomato paste and continue to sauté for another 2 minutes.
Pour in the wine to deglaze the pan, making sure to scrape up any brown bits on the bottom.
Add in the tomatoes and lightly crush them (I just use my hands), then pour in the vegetable stock and stir to combine everything. Add in the parmesan rinds and bring the soup to a simmer, stirring occasionally so that the parmesan doesn't stick to the bottom of the pot.
Once the soup begins to simmer, reduce the heat to low and add in the bread. Simmer for 20-25 minutes, stirring occasionally, until the bread is completely softened and the soup has thickened to a porridge like consistency.
Drizzle with the remaining olive oil and top with fresh thyme and basil.
Ladle into bowls and serve immediately.
Notes
Tuscan bread soup is best eaten immediately. But it will keep in the fridge for up to 2 days.This soup makes 4 small/medium sized servings or 2 large servings.