Vegetarian Split Pea Soup

Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add onion, potato, carrots and celery; cook, stirring occasionally, until the vegetables start to soften, about 6 minutes. Stir in garlic; cook, stirring constantly, until fragrant, about 1 minute. Stir in broth, split peas, salt and pepper. Bring to a boil. Reduce heat to medium-low; simmer, uncovered, until the split peas are tender, 1 to 1 ½ hours.

Remove the soup from the heat and stir in thyme. Divide the soup evenly among 8 bowls; sprinkle with Parmesan and garnish with additional thyme, if desired.