2 lg. tomatoes
2 lg. zucchini, sliced
1 c. parsley sprigs, minced
Salt and freshly ground pepper
2 med. onions, sliced thin
1 med. head Romaine lettuce, shredded
1/3 to 1/2 c. olive oil
2 tbsp. fresh basil leaves, minced (1 tsp. dry o.k.)
Freshly grated Parmesan cheese
1 lg. garlic clove, minced
2 lbs. fresh peas or 10 oz. frozen peas
2 lbs. fresh broad beans OR
Limas, navy, cecci or kidneys (10 oz. frozen limas)

Using a 3 quart deep casserole stove top suitable for serving at the table follow these directions: place sliced tomatoes on bottom and top with onion and garlic. Top onion and garlic with zucchini then shredded lettuce and peas. Sprinkle peas with half the parsley and basil. Add the beans and sprinkle on remaining parsley. Pour olive oil over all and DO NOT STIR! Cook over moderate heat for 10 minutes or until bottom vegetables release liquid. Season with salt and pepper. Now stir vegetables and mix well. Cook covered over low heat, stirring frequently for 30 minutes or until beans are tender. Do not overcook. Do not add water. Serve hot or lukewarm with grated Parmesan cheese. Serves 6.