From the blog For Love of the Table
2 T. olive oil
3 oz. pancetta, minced
1 large onion (10 to 12 oz.), minced
4 cloves garlic, minced
2 c. dried yellow split peas (14 oz.), picked over for stones and debris
1 sprig rosemary, 4 inches long
4 c. chicken stock or low-salt canned broth
4 c. water
Salt & pepper
2/3 lb. butternut, kabocha or other hard-shelled, orange-fleshed squash—peeled, seeded and cut into a 1/3-inch dice (to make 2 cups)
1/2 lb. tomatoes, peeled, seeded and neatly diced (1/3-inch)
1 bunch kale or chard (1/3 lb.), ribs removed and cut cross-wise in a 1/4-inch chiffonade
Olive oil for drizzling
Warm the olive oil in a large soup pot over moderate heat. Add the pancetta and cook until most of the fat is rendered and it is beginning to crisp—2 to 3 minutes. Add the onion and garlic and a pinch of salt and sweat until soft and sweet—about 10 minutes (reduce the heat if the onion begins to color). Add the split peas, rosemary, stock and water. Bring to a simmer, cover and regulate the heat to maintain a gentle simmer. Cook until the peas are completely soft—45 minutes to an hour. Taste occasionally and remove the rosemary sprig when the rosemary flavor is strong enough (it should be subtle).
Season the soup with salt and pepper to taste. Stir in the squash, tomatoes and greens. Cover and continue to cook at a simmer until the squash and greens are tender—about 20 minutes. If the soup is thick, thin with broth or water. Taste and correct the seasoning. Serve with a drizzle of olive oil on each bowl, if you like.
Makes 2 quarts, serving 6.
(Recipe from Fresh from the Farmers' Market, Janet Fletcher)
http://www.forloveofthetable.com/2016/09/soup-for-cool-autumn-dayyellow-split.html
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