Add garlic and onion to WildSide jar and secure lid. Press “Pulse” 4-5 times until ingredients are chopped up. In a large 3-quart saucepan, sautee garlic, onion, and pancetta until onions are translucent and pancetta is cooked.
Add carrots, celery, and enough water to cover vegetables to WildSide jar and secure lid. Press “Pulse” 10-12 times until vegetables are chopped. Strain the water and place the vegetables and all remaining ingredients into saucepan with the onion, garlic, and pancetta. Bring to a boil, then turn to low and let simmer 1½-2 hours or until peas are soft, adding more water if needed.
Remove bay leaves. Separate 2 cups of the soup and put in clean WildSide jar and secure lid. Select “Sauces.” Pour back into soup and mix in to make it a bit thicker. Serve.