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In a large skillet or pot, heat the olive oil over medium-high heat, and once hot, add the shallots. Cook for 3 to 5 minutes until they become translucent.
Add the garlic and cook for 30 seconds.
Pour in the rinsed butter beans, vegetable stock, and miso paste. Stir till the miso paste has dissolved. Simmer for 10 minutes to reduce. Stir in the cream and simmer for another 5 minutes.
Stir in the baby spinach, salt, and pepper, and remove from the heat once the spinach has wilted. Stir in the lemon juice.
Top with optional fresh dill and serve with slices of crusty bread.