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Heat 2 tablespoons olive oil in a frying pan over medium-high heat. Stir in the panko, season with salt and pepper, and stir regularly until toasted and golden brown, about 3 minutes. Let the panko cool on a flat plate.
Add 2 tablespoons olive oil to the same pan and heat over medium-high heat. Add the onion, garlic, and chili flakes, season with salt and pepper, and cook while stirring regularly until soft, about 4 minutes.
Add the tomato paste and stir until it darkens and the mixture is combined, about 3 minutes.
Stir in the beans, cream, sun-dried tomatoes, half of the cheese, and 80 ml water. Simmer for 5-8 minutes. Season with salt and pepper.
In a medium bowl, toss the arugula with the seasoned panko, lemon zest and juice, remaining cheese, and 2 tablespoons olive oil. Season with salt and pepper.
Serve the beans with the arugula mixture and toasted bread.