Spiced Fava Bean Soup with 
Rice and Tomato

By bjlazyl

Ingredients

• medium onions, peeled, quartered
• garlic cloves
• olive oil
• Kosher salt and freshly ground black pepper
• ground cumin
• ground coriander
• ground allspice
• 14.5-oz. can crushed tomatoes
• low-sodium chicken or vegetable broth
• oz. dried skinless fava or lima beans (about 1 1/2 cups)
• short-grain brown rice
• plain Greek yogurt
• chopped unsalted, roasted pistachios

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 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.

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.

Top soup with yogurt and pistachios just before serving.

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