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

Instructions

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.
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.
3. Top soup with yogurt and pistachios just before serving.
4. DO AHEAD: Soup can be made 5 days ahead. Let cool; cover and chill.