Rosemary Pork and Garbanzo Bean Soup

Ingredients

• 1 cup dry garbanzo beans, cooked per package instructions
• 3–5 tablespoons olive oil
• 1 large onion, chopped
• 3+ cloves garlic, minced (use more than you think)
• 1 1/2 pounds pork tenderloin, cubed
• 49.5 oz (large) can of chicken broth
• 2 (14.5-oz) cans diced tomatoes
• 4 celery stalks, diced
• 2 cups water (or liquid from cooking the beans)
• 2 tsp rosemary
• 1/2 tsp white pepper
• 1/4 tsp cayenne pepper
• 1/4 tsp black pepper
• 1/2 tsp cumin
• 1/2 tsp thyme
• 1 tsp basil
• 1.5 tablespoons cornstarch dissolved in a little water
• 1/4 to 1/2 tsp baking soda
• Optional: Monterey Jack cheese for serving; salt to taste

Instructions

1. Heat olive oil in a medium-to-large pot. Cook garlic, onion, and pork over medium heat until onions are translucent.
2. Add everything else — broth, tomatoes, cooked garbanzo beans, celery, water, spices, cornstarch slurry, and baking soda — and bring to a boil.
3. Simmer uncovered at least 1 hour, until soup has reached desired thickness. The longer the better.