| 1 | | Bag; (16-ounce) (or 2 cups) orzo, preferably tricolor vegetable orzo |
| 1 1/2 | oz | Seasoned vegetarian "sausage;" sliced |
| 1 | | Green pepper; chopped |
| 1 | | Red pepper; chopped |
| 2 | lg | Carrots; chopped very fine, (up to 3) |
| 1/2 | lg | Red onion; chopped, (up to 1) |
| 1/2 | lg | Leek; chopped |
| 1/4 | | Red cabbage; chopoped or shredded |
| 1 | | Green zucchini or yellow squash; diced |
| 1 | | Bulb garlic; minced |
| 1 | cn | (28-ounce) diced or stewed tomatoes; plain or Italian-style |
| 1/2 | tb | Ground coriander; (up to 1) |
| 1 | ts | Fennel seed |
| 1 | tb | Oregano |
| 1 | tb | Basil |
| 1 | ds | Cayenne |
| | Black pepper and salt; to taste |
| | NIGHT TWO |
| 1 | cn | (15-ounce) pinto beans |
| 1 | cn | (15-ounce) diced tomatoes |
| | OPTIONAL |
| 1 | c | Lowfat mozzarella cheese; grated |
