Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini

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1/4 cup extra-virgin olive oil, plus more for the bruschetta

6 to 8 cloves garlic, thinly sliced, plus 1 or 2 more whole cloves

2 teaspoons dried oregano

1 (6-ounce) can tomato paste

2 tablespoons red wine vinegar

2 (15-ounce) cans cannellini beans, drained and rinsed

2 quarts chicken stock, water, or a combination

Salt and freshly ground black pepper

1 large bunch kale, large ribs removed, chopped

1 baguette