Thinly slice the onion and fry over a medium heat with the dried rosemary and dried lavender for 1-2 minutes.
Chop the courgette into chunks and add to the onions. Cook for a further 1-2 minutes.
Add the grated carrots and lemon zest to the pan.
Season with salt and pepper.
Cook for 1-2 minutes. If using chopped carrots, cook for about 3 minutes.
Add the miso paste, if using, and the tomato concentrate. Mix well.
Pour the whole can of beans and their water into the saucepan and stir.
Add the soup pasta and give the whole mixture a good stir.
Pour in the vegetable stock and simmer for about 8-10 minutes, or until the pasta is cooked.
Partially cover the pot with a lid to retain some water.
Once cooked, use a ladle to remove half the soup and place in a blender or food processor.
Blend the soup then add it back to the saucepan and stir to combine the smooth soup with the chunky soup.
Serve the soup with vegan Parmesan and enjoy!