Drain the beans. Peel the potato and dice into thumb-sized cubes. Finely dice the white onion. Slice the leeks into coins about 1cm in width. Finely slice the dill sprigs.

Set a lidded saucepan over a medium heat and add the olive oil. Add the onions, leeks and potato, then stir for 2-3 mins until softened. Add the beans and stir for a further minute.

Add the stock, then put the lid on. Turn the heat up to high and bring to the boil (this will take around 3 mins), then reduce the heat to low-medium and cook for 10 mins or until the potato is fork-tender. Turn the heat off, stir in the miso paste. Add the chopped dill and stir.

Serve in a deep bowl, drizzle with your favourite chilli oil and garnish with a wedge of lemon.