Soak the peas or beans overnight.
Sauté the onions in a large soup pot until they are tender.
Add the celery, zucchini, soaked beans, spices, and veggie stock. Bring to boil and then simmer.
When the peas/beans are soft (about 30 minutes), turn off the heat, and add the leafy greens and parsley.
Add salt and pepper to taste and serve.
For a creamier texture, stir in ½ cup of hemp milk with 1 Tbsp. of ground flax seed and let sit for 15 minutes.