Spiced Fava Bean Soup with Rice and Tomato
['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']
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.
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