100²µ/3½´Ç³ú cavolo nero, roughly chopped
25g/1oz dill, stems and leaves chopped separately
160²µ/5¾´Ç³ú fennel (about half a regular-sized fennel), chopped
200g/7oz leeks, cut into 1cm/½in thick rounds
400g tin haricot beans
2–3 tsp chilli oil
1 tbsp soy sauce
500ml/18fl oz vegetable stock
2 large slices sourdough bread, toasted, to serve