Preparing this soup on the weekend means lunch is ready to grab and go on your way out the door Monday morning.
Recipe information
Yield
6 Servings
Ingredients
2
4
½
2
½
¼
1
8
8
¼
⅓
⅓
Need to make a substitution?
Preparation
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.