Instructions: 1. Puree 2 cans of the beans with their liquid in a food processor or blender. Pour the bean puree into a nonreactive, medium saucepan. Drain the remaining can of beans and add them to the pan.

2. Stir in the stock, wine and chili powder. Bring the mixture to a simmer over medium heat, stirring occasionally, about 5 minutes.

3. Stir the yogurt until smooth. Ladle the hot soup into soup bowls.

Garnish each serving by drizzling about 2 teaspoons yogurt on it.

NOTES :
* 15 ounces each

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