I want to place an order for beans from Rancho Gordo for a much-anticipated bean soup I've been wanting to make, though I have rather limited bean knowledge. Which beans should I use? The Senate bean soup says navy, others cannellini, and still others... "white" (tepary? vallarta? mayacoba? borlotti? aigh!). I'd like to puree a small portion to thicken the soup at the end, and retain some substance in the rest as opposed to the beans completely melting into the soup. Thank you so much in advance!