Warm olive oil in a large, heavy-bottom pot over medium-high heat. Add onion, carrots and celery and cook, covered, for 10 minutes, stirring occasionally.

Stir in remaining ingredients and bring to boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until peas are soft, about 45 to 50 minutes.

Puree soup in a blender in small batches. Serve hot.