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Top the courgettes, cut them in half lengthways, then cut each half into irregular, bite-sized pieces.
Put two tablespoons of oil in a wide frying pan on a medium-high heat and, when it’s very hot, add the courgettes (in batches, if need be), and fry, turning every three minutes or so, until golden and browned all over – this will take about eight minutes in all. Sprinkle over the salt, stir and tip out on to a lipped plate.
Put the remaining four tablespoons of oil in the same frying pan, set it over a medium heat and, once it’s hot, stir-fry the garlic for a few minutes, until it’s sticky and golden.
Add the wine, then stir in the miso until the mix is lump-free. Leave the mixture to bubble for a couple of minutes, until it’s frothy, then add one of the tins of beans and its water. Spoon the beans from the other tin into the pan, leaving their water behind in the tin.
Leave the beans to bubble for 10 minutes – add a little of the reserved bean juice to loosen, if need be – then stir in the fried courgettes and the lemon juice and zest.
Sprinkle the chopped herbs over the top and serve at once with a baguette.