Tuscan Kale, White Bean, and Ciabatta Soup

dried white beans such as Corona* or cannellini

to 2 1/2 qts. reduced-sodium chicken broth

garlic cloves, crushed, divided

fresh sage leaves

red chile flakes, divided

About 1/2 tsp. kosher salt

bunches (1 lb.) Tuscan kale, stems and coarse ribs removed

About 1/3 cup extra-virgin olive oil

chopped fresh rosemary leaves

anchovy fillets, finely chopped

day-old ciabatta bread, crusts trimmed, torn into 1 1/2-in. pieces

pepper

About 1/2 cup grated pecorino cheese