Step 1

Heat olive oil in a Dutch Oven or large pot over medium heat. Add the diced fennel and cook for 5 minutes until softened, stirring occasionally. Season with a pinch of salt. Add the shallot, garlic, and optional red pepper flakes. Cook for another 2-3 minutes, stirring often.

Step 2

Pour in the broth, drained/rinsed white beans, and season to taste with black pepper. Bring to a boil. Add the uncooked orzo. Lower the heat to a simmer and cook for 15 minutes or until the orzo is cooked through, stirring occasionally.

Step 3

Turn the heat to low. Squeeze in the lemon juice and add the basil pesto. Stir to combine. Finally, add the arugula and stir to combine. The arugula should wilt right away.

Step 4

Serve immediatly. Top with fennel fronds, additional lemon juice, and parmesan cheese as desired.