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In a large skillet, heat the olive oil over medium high heat. Add the shallot and cook for 3 minutes, stirring occasionally.
Add the spinach and cook until wilted. Stir in the garlic and cook for 1 minute.
Stir in the beans and vegetable broth. Season with salt, pepper, and crushed red pepper flakes.
Bring to a boil and then reduce to a simmer. Let simmer for about 10 minutes, stirring occasionally. The beans will get creamy and thicken. If you want to break up some of the beans with a wooden spoon, you can.
Stir in the Parmesan cheese (or nutritional yeast) and lemon juice. If the mixture is too thick for your liking, you can add a little extra vegetable broth.
Serve warm with crusty bread.