INGREDIENTS
1
Bay leaf
1 1/2 cups
Broccolini
2
stalks Celery
1/4 tsp
Chili flakes
6 cloves
Garlic
1/2
bunch Kale
1 tsp
Oregano, dried
1
generous handful Parsley and basil
1
Shallot, large
2 28 ounce cans
Tomatoes, fire-roasted
3
Zucchini, medium
1/2 cup
Black olives
2 cups
Brown rice, cooked
1
heavy pinch Black pepper
6
Peppers
1 tsp
Salt
4 tbsp
Olive oil
1/2 cup
Walnuts, toasted