A rustic Italian vegetable stew of peas, fava beans, zucchini, romaine and mint, slow-cooked until tender.
Heat the olive oil in a heavy, lidded casserole over medium heat. Add the scallions and onions and cook until wilted, about 4 minutes. Add the peas, fava beans, zucchini and peperoncino, season lightly with salt, cover and cook over low heat 15 minutes, stirring occasionally.
Add the romaine and mint, cover, and cook, stirring occasionally, until very tender, about 25 minutes more (add a little water if it looks dry). Season with salt to taste and serve hot.
