To make the soup:

1. heat 2 teaspoons of oil in a large stock pot over medium heat. Add shredded cabbage and leeks. Cook, stirring, until the cabbage has wilted and reduced volume by half. Add stock and bring to a boil. Simmer for 15 minutes or until the cabbage has softened. Add canned beans and simmer for another 5 minutes. In the meantime prepare kale (and croutons).

To perpare the kale:

1. wash leaves and stems under cold running water, shake off excess water. Chop across the leaves into 1cm wide ribbons. Heat 2 teaspoons of cooking oil in a medium frypan over medium heat. Add kale and cook, stirring, until wilted and becoming crisp. Turn off the heat and leave until serving.

To make the croutons:

1. heat 1 tablespoon of cooking oil in another fry pan over medium high heat. Add bread squares and cook, stirring, until the croutons are lightly browned and crip.

To serve:

1. divide soup between serving bowls. Top with crispy kale and serve croutons on the side. Pop a few croutons into the soup at a time so that they can retain their crunch in every bite.