Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Peel and halve carrot lengthwise; thinly slice crosswise into half-moons. Dice celery. Halve, peel, and dice onion. Mince or grate garlic. Trim, then thinly slice scallions, separating whites from greens. Halve ciabatta.
Heat a large drizzle of olive oil in a large pot over medium-high heat. Add carrot, celery, onion, scallion whites, half the garlic, and half the Italian seasoning. Season with salt and pepper. Cook, stirring, until slightly softened, 3-4 minutes.
Stir chickpeas, tomatoes, stock concentrate, and 1½ cups water into pot. Bring to a boil, then reduce to a simmer. Cook until veggies have softened, about 15 minutes. Turn off heat; season with salt and pepper (to taste).
Place ciabatta on a baking sheet. Toast in oven until crispy, 3-5 minutes.
While ciabatta toasts, combine 2 TBSP butter and remaining garlic in a small bowl. Cover with plastic wrap and microwave until melted, 15-30 seconds. Once ciabatta is toasted, brush with garlic butter and sprinkle with half the Parmesan. Return to oven until cheese is melted, about 1 minute more.
Divide soup between bowls. Sprinkle with scallion greens and remaining Parmesan. Serve with garlic bread on the side.
Percentages are based on a diet of 2000 calories a day.