In a medium pot, over medium heat, pan fry some sage in olive oil until crispy (this will take just a few seconds). Remove from pot, sprinkle with some sea salt, and set aside.
Add sliced leeks and garlic, and stir frequently until leeks start to soften. After leeks soften, add white beans and veggie stock. Bring to a boil.
Crush some of the beans against the side of the pot to thicken the broth. Add about half of the crispy sage back into the pot. Let simmer another 10 minutes with the lid on.
Add kale and mix all together. Cover and simmer until the kale is cooked through (this should only take a couple minutes). Serve with more crispy sage leaves, a drizzle of chilli oil, and some sourdough.