White Bean Tomato Toast with Massaged Lacinato Kale and Ezekiel 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 the parsley. Simmer for another 5 minutes. Add in lemon juice and another glug of olive oil (this makes it creamy without 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.