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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.
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.
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 crisp.
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.