Heat the oil in a large heavy-based saucepan over a moderate heat. Add the onion and garlic to the pan and cook gently for about 7 minutes, stirring frequently until the onion is soft and golden. Add the carrots and continue to cook for 4–5 minutes, stirring frequently until just beginning to soften.
Stir in the split peas, stock, tomato paste, sage and seasoning and bring to the boil. Reduce the heat, then cover and simmer for 30 minutes.
Add the pasta and cook for a further 15 minutes until the pasta and split peas are tender. Serve in deep bowls sprinkled with grated parmesan.
Used different ingredients.
I used leeks instead of onions, and used half chicken and half vegie stock as I find some vegie stocks a little too salty if you want to add bacon, which I did. Otherwise, it's a lovely tomato-ey hearty soup and my husband had 2 bowlfuls and said, make more!
Also, I ALWAYS rinse, soak and boil split peas beforehand, it saves so much mucking around afterwards as you can remove all the foam and extra starch before you add the other ingredients. - 13 May 2010