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1 can of cannellini beans or white beans (comes out to about 1.5 cooked beans if using dried)
2 cups of crushed tomatoes or your favorite marinara brand 
3 cloves garlic, thinly sliced 
1 teaspoon of dried or fresh rosemary sprigs
1/2 small lemon 
1/2 cup of thinly sliced kale or spinach 
1 bunch of fresh parsley chopped 
Good olive oil 
Sea salt 
Black pepper 
Crushed red pepper 
Sea salt flakes 
Ezekiel bread or your fave bread 

In a medium size pot, heat a generous glug of olive oil. Add sliced garlic and lower heat so they sizzle, then add rosemary. Before garlic browns too much, add marinara and strained beans. Bring to a boil then simmer for 10 minutes. Add fresh greens and half of the parsley. Simmer for another 5 minutes. Add in lemon juice and another glug of olive oil. (This makes it creamy without using cheese.) Season with salt, pepper and chili flakes. Transfer to a serving dish. Garnish with remaining parsley and sea salt flakes. Toast the bread and rub each piece with half of a garlic clove. Serve with Ezekiel toast and salad.