Bean Soup with Rice and Tomatoes

This recipe comes from Bon Appetit. I love soup and I love winter because I get to eat soup. I could not get skinless fava beans (hipsters you know who you are) or lima beans at my local super market, so I substituted navy beans. They were very tasty. If substituting dried navy beans that have been soaked overnight, cook them for 40 mins before adding the rice. Pepitas make a good substitute for the so-expensive-I-have-to-sell-my-child pistachios.

INGREDIENTS

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
8 oz. 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

PREPARATION

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.