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Spiced Fava Bean Soup with Rice and Tomato

4.4

(4)

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Spiced Fava Bean Soup with Rice and TomatoMichael Graydon + Nikole Herriott

Recipe information

  • Yield

    Makes 6 servings

Ingredients

2 medium onions, peeled, quartered
4 garlic cloves
1/2 cup olive oil
Kosher salt, freshly ground pepper
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoons ground allspice
1 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)
1/4 cup short-grain brown rice
1/3 cup plain Greek yogurt
1/3 cup chopped unsalted, roasted pistachios

Preparation

  1. 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.

    Step 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.

    Step 3

    Top soup with yogurt and pistachios just before serving.

    Step 4

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

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