Savory White & Black Bean Soup

Amie Valpone

by | Updated: December 3rd, 2016 | Read time: 2 minutes

Cooking with black beans is easy””tuck them into burritos, stir them into chili, mix with a mound of rice. White beans, on the other hand, have appeal, but…how can they be used? Thanks to this recipe, you don’t need to think twice about adding a can of cannellinis to your cart. Simply simmer them in vegetable broth along with some black beans and seasonings, then puree with Greek yogurt for a smooth and savory soup.

Blend white beans with black beans for a thick, creamy, savory soup. Click here for organic options.

Savory  White & Black  Bean Soup

Serves 2


1/2 box (32 oz.)  vegetable broth
1 (15.5 oz.) can organic  black beans, drained and rinsed
1 (15.5 oz.) can organic cannellini   beans, drained and rinsed
1/4 tsp. garlic salt seasoning blend
1/4 tsp. crushed red pepper
1/4 tsp. sea salt
1/4 tsp. black pepper
2 Tbsp. organic herbs de Provence
1 cup plain Greek yogurt


1. In a large saucepan over medium-high heat, combine vegetable broth, black beans, white beans, garlic salt blend, crushed red pepper, sea salt, black pepper and herbs de Provence. Cook for 10 minutes then transfer mixture to a blender. Add Greek plain yogurt; puree until smooth.

2. Transfer mixture to 4 serving bowls.

3. Serve warm.

Amie Valpone, HHC, AADP is the Editor-in-Chief of; she is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer and Writer specializing in simple gluten-free and dairy-free “˜Clean’ recipes using whole foods. Amie recently healed herself from six years of chronic pain, exhausting every doctor in the country and Mayo Clinic; she shares her story of howClean Eating saved her life and inspires you to Clean up your food, too. Amie lives in Manhattan, NYC where she cooks for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, fresh food. Visit Amie on Facebook, Twitter and Pinterest; she’d love to hear from you!