Almond-shaped Kalamata olives from the Kalamata region of Greece range from dark purple to black in color. They have a firm texture and a rich, fruity flavor.
Cook pasta according to package directions, and drain. Set aside in colander, and rinse occasionally with cold water to prevent sticking.
Heat oil and crushed red pepper over medium-high heat, 1 minute, in Dutch oven or large electric frying pan. Add broccoli, onions, mushrooms, beans and olives, and cook for 5 minutes, stirring frequently.
Add half of coriander, broth, stewed tomatoes, yeast and tomato sauce. Reduce heat to low, and cook 2 minutes. Add cooked pasta and remaining 1/4 cup coriander, and mix thoroughly. Simmer 3 minutes, or until heated through, stirring occasionally.