Roasted Tomatoes & Fennel on Beans & Greens

Ingredients

• 4 ripe tomatoes, cut into wedges
• a few sprigs of fresh thyme (optional)
• 1 Tbs. + 1 Tbs. + 1 Tbs. extra-virgin olive oil
• ¼ tsp. + ¼ tsp. kosher salt
• 2 fennel bulbs, trimmed and cut into thin wedges
• 3 cloves garlic, thinly sliced
• 1 15 oz. can no-salt-added cannellini beans, undrained
• 6 cups baby kale or spinach
• freshly ground black pepper, to taste
• ¼ cup shaved parmesan