Brown bacon in the bottom of a heavy dutch oven pot. When bacon is brown, pull out and let rest on paper towels.
Add carrots, celery, onion and garlic to bacon drippings (if too many drippings, drain some out until about 1-2 Tbsp. is left). Cook on medium heat until vegetables are softened and onion is translucent.
Add broth, split green peas, salt, pepper, italian seasoning and bay leaves to vegetables. Bring to a boil, then reduce to a simmer. Cover and cook, stirring occasionally for about 45 minutes or until peas are very soft.
Meanwhile, heat oven to 350º F. Line a cookie sheet with parchment paper. Place bread on parchment and drizzle with olive oil. Toss to coat bread completely and then add parmesan, salt and pepper. Toss until coated and place in preheated oven for 20-30 minutes, until golden brown and crispy.
When soup is finished cooking, taste and add salt and pepper if needed. Pull out bay leaves. In batches, puree soup in a blender or food processor. Pour into bowls and top with crumbled bacon and croutons. Serve and enjoy!