4 cloves garlic, diced
2 shallots, diced
2 cups low-sodium vegetable broth
1/4 tsp parsley
1/4 tsp sage
1/4 tsp rosemary
1/4 tsp thyme
1/2 tsp sea salt
2 cans white kidney beans, rinsed and drained (or 3 cups white kidney beans)
2 cans white navy beans, rinsed and drained (or 3 cups white navy beans)
1 1/2 cups organic almond milk
Salt and ground black pepper
Chives

In a 3-quart stockpot over medium heat, sauté the garlic and shallots in the oil until translucent in water. Add the broth, herbs, salt, 1 can (1.5 cups) of the kidney beans, and 1 can (1.5 cups) of the navy beans. Simmer for 15 minutes, turn off the heat, and let the mixture cool for 15 minutes. After it has cooled, put it in a blender or food processor and purée. Add the almond milk and purée until the mixture is smooth. Return the puréed mixture to the stockpot and add the remaining kidney and navy beans. Return to a rolling boil, then reduce the heat and simmer for an additional 20 minutes. Add salt and pepper to taste before serving. Garnish with the chives and serve hot.

Makes 7 P90X2 legume & tuber servings; each serving is about 1 1/3 cups.