For the spicy tomato and beans

1. Heat 2 tablespoons of olive oil over medium heat in a medium skillet or Dutch oven, add the chopped onions, minced garlic, and red pepper flakes and cook until the onions are soft and translucent.
2. Add the tomato paste and stir until combined. Cook until the tomato paste is dark, red-brick red, and begins to caramelize. 
3. Add the heavy cream, 1/3 cup water, sun-dried tomatoes, and cannellini beans and stir until everything is combined. Let is simmer for approximately 5 minutes. Mix in half of the cheese and salt and pepper to taste.
4. While the beans simmer, prepare the lemony arugula salad.

For the lemony arugula salad

1. In a medium skillet over medium heat, heat 2 tablespoons of olive oil and add the bread crumbs. Using a wooden spoon, spread them evenly over the bottom of the pan, and stir constantly until they are evenly browned and toasted.
2. Pour the Panko crumbs onto a paper towel-lined plate to drain.
3. In a medium salad bowl, whisk the lemon juice, lemon zest, and 2 tablespoons of olive oil until combined. Add the baby arugula, toasted Panko crumbs, and 1/3 cup cheese, and toss.

To serve

1. Using two medium flat bowls, ladle the amount of beans desired into each bowl. In the center of the bean mixture, top with tossed greens. Serve immediately with some toasted bread.