Heat 1 tablespoon of olive oil in a large dutch oven over medium-high heat. Add the shallot, garlic, and chili flakes and cook until fragrant, about 5 minutes.
Add remaining 4 tablespoons of olive oil and stir in the orzo. Cook until golden, 1-3 minutes. Pour in the broth and bring to a boil over high heat. Season with salt and pepper.
Stir in the beans and kale. Simmer 8-10 minutes until the orzo is al dente, stirring often (it should become creamy).
Stir in the pesto, coconut milk, parmesan, and lemon, cook another few minutes until warmed through.
Divide the orzo and broth among bowls and add additional parmesan and black pepper.