First make the curried crispy butter beans. Preheat the oven to 220°C (fan 200°C/gas mark 7). Use a clean tea towel or paper towel to absorb moisture from the beans; you want them to be as dry as possible. Toss the dried beans with the oil, curry powder, turmeric, cayenne and a pinch of salt and then spread them on a baking tray. Bake for 30-35 minutes until golden brown and crispy. The exact time will depend on the beans you use and your oven, so start checking after 20 minutes.

To make the soup, heat the olive oil in a heavy-based pan over a medium-high heat. Add the shallot and fry for4-5 minutes until softened. Add the garlic and cook for a further 1-2 minutes.

Add the kale or greens of choice and stir until the colour changes to a vibrant green as it softens. Add the stock and the remaining butter beans and the reserved bean stock, and bring to a gentle simmer until the kale is cooked (it should be done within a few minutes).

Using a stick blender, or pour the soup into a blender, and blitz until smooth. I like this soup to be quite thick, but if you prefer a thinner soup, add more stock.

Pour the soup back into the pan and stir in the miso allowing the residual heat to dissolve the miso. Taste and adjust the seasoning.

Ladle the soup into bowls and top with the crispy butter beans - the new crouton!