Cook pasta according to package instructions.  Drain and set aside for serving.

In a large soup pot, heat the olive oil over low heat and saute the onions and carrots for 7 to 8 minutes until the Vegetables begin to soften.

Add the potatoes, corn, peas, mushrooms, Herbes de Provance, thyme, and Vegetable stock to the pot.  Bring to a boil then lower hear to a simmer and cook for about 30 minutes until potatoes become tender.

Take a few ladles if the soup (about 2 cups) and pour into a blender to puree. Add the puree back to the pot. Alternatively, use an immersion blender to puree a bit of the soup, leaving the majority of it in chunks.

Stir in the green beans and coconut milk, and add salt and pepper to taste.  Serve over the noodles, only adding the noodles to the pot after the soup has cooled.