1.Sauté the onions in olive oil for about 10 minutes, until onions are somewhat translucent; add garlic and rosemary and sauté for another 5 minutes.
2.Add the peas and 6 cups of vegetable stock in the saucepan over high heat; add carrots, potatoes, salt and pepper. Bring to a boil, reduce heat, and partially cover.
3.Simmer for another 40 minutes or so, until the peas become mushy; if at any point the soup seems too thick, add more water or stock.
