Cannellini-Bean and Greens Stew

extra-virgin olive oil, plus more for serving

slices (each 1 inch thick) ciabatta (from a 12-ounce loaf)

sprigs sage, plus 1 1/2 teaspoons chopped fresh sage leaves

garlic, peeled, 2 thinly sliced

Kosher salt and red-pepper flakes

medium carrots, peeled and sliced into 1/4-inch rounds (3/4 cup)

dry white wine, such as Sauvignon Blanc

(each 15 ounces) cannellini beans, rinsed and drained

low-sodium vegetable broth

assorted baby greens, such as kale, spinach, and chard

Grated Parmesan or Grana Padano, for serving