I'm hoping someone can help me out....I'm craving a favorite spring-summer recipe my mom used to prepare. It was a recipe from Simone Beck and involved not much more than layering in a specified order: raw vegetables (including lettuce, onion, zucchini, tomatoes, favas or limas), herbs, s & p and olive oil -(this actually might be the recipe!), covered and left to stew in their own juices and then gently stirred together. This results in a lovely, light soup-stew that tastes even better with a final douse of evo and a light shower of parmesan. I can exist on a pot of this for days - I'd be very happy to be directed to the master recipe. Thanks.