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Spiced Fava Bean Soup with Rice and Tomato

Preparing this soup on the weekend means lunch is ready to grab and go on your way out the door Monday morning. SERVES 6 From: Saveur

2 medium onions, peeled, quartered
4 garlic cloves
½ cup olive oil
Kosher salt and freshly ground black pepper
2 teaspoons ground cumin
½ teaspoon ground coriander
¼ teaspoon ground allspice
1 14.5-oz. can crushed tomatoes
8 cups low-sodium chicken or vegetable broth
8oz. dried skinless fava or lima beans (about 1½ cups)
¼ cup short-grain brown rice
⅓ cup plain Greek yogurt
⅓ cup chopped unsalted, roasted pistachios

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.