Preheat oven to 400° Fahrenheit (205° Celsius).
In a large saute pan or French oven, heat olive oil over medium heat and add onion, celery, and carrots. Cook, stirring occasionally, until onions are soft and glossy, about 5-7 minutes.
Next, add garlic and mushrooms, and cook, stirring often, until mushrooms release water, and vegetables start to get colour - about 4 to 5 minutes. Season with ½ tsp salt and cracked pepper to taste.
Now, add in the vegetable broth, corn, tomato paste, balsamic, soy sauce, thyme, and oregano. Bring to a boil on medium high, then lower to medium heat.
Place cornstarch in a small bowl, then add 3-4 tablespoons of the hot stock and mix until smooth. Add cornstarch mixture to the vegetable broth and stir well. Reduce heat to medium low, add beans and simmer for 8-10 minutes, stirring occasionally, so mixture thickens and resembles a gravy. Remove from heat.