Heat 1 tbsp olive oil in a pan over a low heat. Add the leeks, garlic and a pinch of salt and cook for roughly 5 minutes until softened (stirring often to make sure the garlic doesn’t burn). Add the bay leaves.

Pour the white beans, with their stock, into the pan along with the oat milk and veg stock. Stir to combine then add the white wine vinegar. Season to taste and leave to simmer.

Meanwhile, heat a separate pan with enough oil to cover the base of the ban, over a medium heat. Add the sage leaves and cook for 30 seconds - 1 minute each side until super crispy. Once crisp, set aside on a kitchen towel.

After 10 minutes, the beans should be ready - add more milk if it isn’t creamy enough. Serve into bowls and top with the crispy sage, parmesan and crispy breadcrumbs, if you like.