Mediterranean Vegetable & Bean Bowl

Ingredients
Start With
1-2 T extra virgin olive oil
2 Italian style sausages (I use Fields vegetarian, but you can use traditional or turkey sausage)
1 14 oz can crushed fire-roasted tomatoes
2-3 cloves garlic, thinly sliced
1 T lemon zest (zest of 1 lemon)

Add Vegetables
1/2 cup kale or spinach, finely chopped
1/2 cup fresh mushrooms, chopped
8-10 unmarinated artichoke hearts, sliced in half (frozen or in water)
1 14 oz can garbanzo or cannelloni beans, rinsed well; dried and soaked are fine here
1/4 orzo, cooked

Herbs and Spices
1/2 teaspoon dried oregano, basil (2 tablespoons fresh), crushed red pepper
freshly ground black pepper to taste

Assembly
Heat oil in large saute pan until it is hot. Slice sausages into 1/2" thick rounds and sear on each side in the hot oil. Add the crushed tomatoes, 1/2 cup of water and sliced garlic. Slicing the garlic gives it a more mild flavor than mincing, but increases it's heat. Add lemon zest.

Bring water to a boil for the orzo. Add 1/4 cup orzo to the boiling water and allow to cook in a rolling boil for 5 minutes. Add the herbs and spices, then the remaining vegetable ingredients. Of course, feel free to choose; whatever you have on hand. (My basic go-to for this are beans and artichoke hearts).

Drain and transfer the orzo to the sauce to finish cooking. Simmer everything together for 5 or 10 minutes. You may top lightly with your favorite hard cheese.

Optional Change: For a nice pasta dish, omit the orzo and serve over whole wheat linguine.