Southern Veggie and Cannellini Bean Soup and Salad

Ingredients

• 2 tablespoons olive oil
• 2 cups DOLE® Sweet Potatoes, peeled and diced
• 1 medium DOLE® Onion, diced
• 1 cup DOLE® Carrots, peeled and chopped
• 1 cup DOLE® Celery, chopped
• 4 garlic cloves, minced
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 4 cups low-sodium vegetable broth
• 1 cup DOLE® Cauliflower Florets
• 1 can (15 oz.) no-salt-added diced tomatoes
• 1 can (15 oz.) low-sodium cannellini beans, drained and rinsed
• 1 tablespoon lime juice
• 2 tablespoons chopped fresh cilantro
• 2 pkg. (13 oz.) DOLE® Country Ranch Salad Kits

Directions

1. Heat oil over medium heat in large pot. Stir in sweet potatoes, onion, carrots, and celery, cook 5 minutes, stirring occasionally.
2. Add garlic, chili powder and cumin, stir to coat vegetables. Pour in vegetable broth, cauliflower, and tomatoes; heat to simmer. Continue cooking for 10 minutes or until sweet potatoes are tender.
3. Pour in cannellini beans and lime juice; cook for 5 minutes or until beans are warmed. Just before serving, stir in cilantro.
4. Prepare salad kit in large bowl. Spoon soup into soup bowls and serve with salad.