Rosemary Pork and Garbanzo Bean Soup

Ingredients

• 1 cup dry garbanzo beans , cooked per package instructions Garbanzo beans (chickpeas), dry
• 3–5 tablespoons olive oil Olive oil
• 1 large onion , chopped Onion, raw
• 3 + cloves garlic , minced (use more than you think) Garlic, raw
• 1 1/2 pounds pork tenderloin , cubed Pork tenderloin, raw
• 49.5 oz (large) can chicken broth Chicken broth
• 2 (14.5-oz) cans diced tomatoes Tomato, red, raw
• 4 celery stalks , diced Celery, raw
• 2 cups water (or liquid from cooking the beans) Water
• 2 tsp rosemary Rosemary, dried
• 1/2 tsp white pepper White pepper
• 1/4 tsp cayenne pepper Cayenne pepper
• 1/4 tsp black pepper Black pepper, ground
• 1/2 tsp cumin Cumin, ground
• 1/2 tsp thyme Thyme, dried
• 1 tsp basil Basil, dried
• 1.5 tablespoons cornstarch (dissolved in a little water) Cornstarch
• 1/4 to 1/2 tsp baking soda 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.