Instructions: Spread tomatoes over the bottom of a 5- to 6-quart pot. Top tomatoes with a layer of onions. Sprinkle with garlic. Add a layer of zucchini. Top the zucchini with the lettuce. Top the lettuce with the peas. Sprinkle half the parsley and all the basil over the peas. Add the beans. Sprinkle the remaining 1/2 cup parsley over the vegetables. Sprinkle the olive oil over everything. Cook, covered, over low to medium heat for 20 minutes, or until vegetables start releasing their liquid. Do not remove the cover for at least 10 minutes.

At this point, add salt and pepper to taste, reduce heat to low, stir and mix vegetables well. Cook, covered, over low heat for 20 to 30 minutes, stirring frequently, until vegetables are tender but not mushy; do not overcook. Do not add water; the vegetables have enough water of their own.

Serve hot, lukewarm or at room temperature, but do not chill. Pass the grated cheese separately.

This recipe yields about 3 quarts or 6 servings.

Comments: This soup tastes best freshly made, but it can be kept refrigerated for up to a week; reheat gently. Do not freeze.

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