Begin by washing the scallions thoroughly. Slice the white and green parts separately, as they will be added at different times during the cooking process.
In a small saucepan over medium heat, melt the butter. Allow it to bubble slightly but watch closely to prevent it from browning.
Add the sliced white parts of the scallions to the melted butter. Sauté for about 2-3 minutes until they become tender and fragrant.
Pour in the cooked white beans along with their broth. Stir gently to combine with the scallions and butter.
In a small bowl, mix the light miso with a spoonful of the broth from the saucepan to dissolve it. Once dissolved, add this mixture back into the saucepan and stir well.
Squeeze in the lemon juice to brighten the flavor. Stir to combine all ingredients thoroughly.
Finish with freshly cracked black pepper to taste. Serve in bowls, garnished with the green parts of the scallions for a fresh touch.
