½teaspooncoarse ground black pepper, more to taste
1can(14 oz.) cannellini beans, rinsed and drained
1can(14 oz.) red kidney beans, rinsed and drained
4cupsvegetable broth(low or no sodium)
1cupwater, more if desired
¾cupdry quinoa, rinsed(any color is fine)
2cupsfrozen green peas
¼cupchopped fresh parsley, chopped, additional for garnishing if desired
freshly grated Parmesan cheese, for topping
Instructions
Place everything in slow cooker, except for the peas, parsley, and Parmesan cheese. Stir well to combine.
Cover and cook on Low for 6 to 8 hours or on High for 4 hours.
When nearly ready to serve, uncover the crockpot and change setting to Warm; stir in peas and parsley.
Serve immediately. Scoop into large bowls, top with additional chopped fresh parsley and freshly grated Parmesan cheese, if desired. Enjoy!
Video
Notes
Vegan/Dairy-Free: Omit cheese or substitute a non-dairy alternative.
Stovetop Instructions: Sauté onions, celery, and carrots until tender. Add zucchini and garlic, sauté briefly. Add remaining ingredients (except peas, parsley, cheese); bring to a boil. Turn heat down, partially cover pan and simmer the soup 30 minutes or until vegetables are tender and quinoa is cooked. Stir in peas and parsley just before serving.
Storage: Refrigerate soup for up to 5 days or freeze for up to 3 months. Reheat in the microwave or on the stovetop.