Sprinkle with green onion and serve. Add rosemary sprigs and bay leaves. Saute vegetables in olive oil for 10 minutes and add them to the peas with salt, garlic and rosemary. Cook soup over low heat for 25 minutes or until the peas are done, stirring occasionally. Add more seasoning if desired and serve hot.
Pea soup improves in flavour if made ahead.
Pan steam until they are just tender. Finely chop fresh rosemary and sage. Combine olive oil, lemon juice, rosemary, sage and garlic in a small bowl. Season with salt and pepper. Place beans in a bowl and while they are still warm, pour dressing over them.