Cook the peas in 1/2 litre water for about 1 hour. Clean, wash and cut the celery into small slices. Clean, wash and cut the peppers into pieces. Peel, wash, halve and cut carrots into pieces.
Peel and finely dice the onion and garlic. Heat the oil in a pot. Fry onion, garlic and vegetables in it. Add stock, bring to the boil and cook for about 10 minutes. Prepare pasta in boiling salted water according to package instructions.
Add the thyme and peas to the vegetables in soaking water and cook for another 5 minutes. Drain the noodles, drain and add to the vegetable soup. Arrange in plates and garnish with parsley.