Spiced Fava Bean Soup with Rice and Tomato

Ingredients

• •2 whole medium onions, peeled, quartered
• •4 cloves garlic cloves
• •½ cup olive oil
• •to taste Kosher salt, freshly ground pepper
• •2 teaspoons ground cumin
• •½ teaspoon ground coriander
• •¼ teaspoons ground allspice
• •1 can 14.5-ounce can crushed tomatoes
• •8 cups low-sodium chicken or vegetable broth
• •8 ounces dried skinless fava or lima beans (about 1 1/2 cups)
• •¼ cup short-grain brown rice
• •⅓ cup plain Greek yogurt
• •⅓ cup chopped unsalted
• •⅓ cup roasted pistachios

Cooking Instructions

1. 1.

   Process onions and garlic in a food processor until finely chopped. Heat oil in a large saucepan over medium-high heat. Add onions and garlic, season with salt and pepper, and cook, stirring often, until softened, about 3 minutes. Add cumin, coriander, and allspice and cook, stirring often, until onions start to brown, about 5 minutes. Add tomatoes and cook, stirring often, until mixture is jammy, about 5 minutes.

   13 min

2. 2.

   Stir in broth and bring to a boil. Add beans, reduce heat, and simmer, partially covered, 20 minutes. Add rice and simmer, partially covered, until rice and beans are soft, 30-35 minutes; season with salt and pepper.

   55 min

3. 3.

   Top soup with yogurt and pistachios just before serving.

   2 min

4. 4.

   DO AHEAD: Soup can be made 5 days ahead. Let cool; cover and chill.