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Thinly slice your leek and add to a pan with olive oil, cook for around 5 minutes until it begins to soften.
Add the chopped garlic and chilli to the pan and cook for a minute further before adding the beans along with their liquid.
Pour the miso liquid into the pot along with a parmesan rind if using, cover and cook for a further 5-10 minutes until the beans have softened and the broth has thickened, you can also add more water through the cooking process if needed.
Toss in your greens and continue to cook for another minute until they have softened.
Check the seasoning before spooning into bowl and topping with a drizzle of extra virgin olive oil, squeeze of lemon and a generous amount of parmesan.