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Heat a generous drizzle of EVOO in a non-stick pan over medium-low heat. Add the spring onions, garlic, and ginger, and cook until the spring onions are softened.
Add the frozen spinach along with a splash of stock and cook until it has mostly wilted, about 5-8 minutes.
Add the vegetable stock, cannellini beans, edamame beans, and soy milk. Let it simmer on low heat for 10-12 minutes, or until the liquid has reduced and the sauce has thickened.
Turn off the heat, then stir in the nutritional yeast and miso paste until the miso is fully dissolved. Season to taste.
Serve in bowls, topped with fresh basil, a drizzle of EVOO, and a squeeze of lemon juice. This dish pairs wonderfully with white rice or toasted buttered sourdough.