Fill a large pot with around 2 inches (5 cm) of water, enough to fully submerge the pasta, cover, and bring to a boil. Then add 2 teaspoons (10 g) of salt and the angel hair pasta, stir, and cover to bring to a boil again. Uncover and cook until just al dente, according to the package directions, then drain.

Meanwhile, over medium heat, preheat a large pan or skillet, as well as a small saucepan for the breadcrumbs, if using. Add the breadcrumbs to the small saucepan and toast them for 1 to 3 minutes, stirring occasionally, or until they’re lightly golden brown. Then transfer them to a plate or bowl to cool.

While those are toasting, finely chop the shallot and add it to the large pan, along with the olive oil, remaining 1 teaspoon of salt, and pepper. Stir and let it cook while you mince the garlic. Add the garlic, and let it cook while you halve the tomatoes. Add the tomatoes to the pan, along with the vegetable broth and dried basil. Stir the broth and simmer while you prepare the kale.

De-stem and thinly slice the kale, then add it to the pan along with the cannellini beans. Stir and cook for 1 minute while you finely chop the dill. Add the dill, lemon juice, and optional feta and plant-based butter to the pan. Stir and serve, topping with the toasted panko breadcrumbs, if using.