| 4 | oz | Eggless vegetable-flavored pasta; (*) |
| 2 | c | Low sodium vegetable bouillon; from pasta water |
| 2 | lg | Garlic cloves; smashed and chopped |
| 1/4 | c | Chopped sweet onions; approximate |
| 1 1/3 | c | Red and green bell peppers; chopped |
| 2 | tb | Anaheim chili pepper; roasted and chopped |
| 1 | c | White beans; cooked (navy and/or flageolet) |
| 30 | g | Greek olives; rinse, pit and chop (about 4 each) |
| 1/4 | ts | Lemon zest; or more, julienned |
| 1 | tb | Fresh lemon juice |
| 1/2 | ts | Cornstarch |
| | Salt and pepper |
| | Chopped fresh basil; optional |
| 1/4 | ts | Olive oil; optional flavoring |
| 3 | | French rolls |
| 3 | ts | Crumbled feta cheese; or Manouri cheese |
