Spiced Fava Bean Soup with Rice and Tomato

Ingredients for Spiced Fava Bean Soup with Rice and Tomato

• 2 medium onions, peeled, quartered

• 4 garlic cloves

• 120ml olive oil

• Kosher salt, freshly ground pepper

• 2 teaspoons ground cumin

• 1/2 teaspoons ground coriander

• 1/4 teaspoons ground allspice

• 1 14.140g can crushed tomatoes

• 1925ml low-sodium chicken or vegetable broth

• 230g dried skinless fava or lima beans (about 275g )

• 45g short-grain brown rice

• 60g plain Greek yoghurt

• 40g 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 yoghurt and pistachios just before serving.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.