Ingredients
Iced Ginger Tea
- 24 oz Water
- 4 Ginger tea bags
- Sugar or honey, to taste
- Ice cubes
Farm Club Bean Soup
- 2 tsp Extra-virgin olive oil
- 1/2 cup Onion diced
- 1 Carrot peeled and diced
- 1 stalk Celery diced
- 1 Clove Garlic minced
- 4 cups Chicken broth
- 2 cups Cannellini beans drained and rinsed
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1/2 tsp Dried thyme
- 1 Bay leaf
Toasted Bread
- 2 slices Your choice of bread (such as sourdough or whole wheat)
Microgreens Salad
- 1 TBSP Extra-virgin olive oil
- 1 tsp Balsamic vinegar
- Salt
- Black pepper
- 4 cups Microgreens
Instructions
- Bring water to a simmer in a small pot. Remove from heat and steep the ginger tea bags in the hot water for 10 minutes. Sweeten with sugar or honey to taste. Remove the tea bags, let the tea cool, and refrigerate until ready to serve over ice.
- Prep all ingredients as listed above: dice the onion, peel and dice the carrot, dice the celery stalk, and mince the garlic.
- In a large pot or Dutch oven, heat extra-virgin olive oil over medium heat. Add the diced onion, carrot, celery, and minced garlic. Sauté for 5–7 minutes, until the vegetables are softened and fragrant.
- Stir in chicken broth, cannellini beans, salt, black pepper, dried thyme, and bay leaf. Bring the mixture to a simmer. Let the soup cook uncovered for 20 minutes to allow the flavors to blend. Remove the bay leaf before serving.
- While the soup is simmering, toast the bread slices.
- In a small bowl, whisk together extra-virgin olive oil, balsamic vinegar, salt, and black pepper. Toss the microgreens in the dressing until lightly coated.
- Serve the bean soup with the toasted bread, microgreens salad, and iced ginger tea.
Nutrition
Calories: 456kcal | Carbohydrates: 63g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 2513mg | Potassium: 1165mg | Fiber: 13g | Sugar: 8g | Vitamin A: 5231IU | Vitamin C: 11mg | Calcium: 246mg | Iron: 8mg
Bean Soup
Ingredients
Iced Ginger Tea
- 24 oz Water
- 4 Ginger tea bags
- Sugar or honey, to taste
- Ice cubes
Farm Club Bean Soup
- 2 tsp Extra-virgin olive oil
- 1/2 cup Onion diced
- 1 Carrot peeled and diced
- 1 stalk Celery diced
- 1 Clove Garlic minced
- 4 cups Chicken broth
- 2 cups Cannellini beans drained and rinsed
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1/2 tsp Dried thyme
- 1 Bay leaf
Toasted Bread
- 2 slices Your choice of bread (such as sourdough or whole wheat)
Microgreens Salad
- 1 TBSP Extra-virgin olive oil
- 1 tsp Balsamic vinegar
- Salt
- Black pepper
- 4 cups Microgreens
Instructions
- Bring water to a simmer in a small pot. Remove from heat and steep the ginger tea bags in the hot water for 10 minutes. Sweeten with sugar or honey to taste. Remove the tea bags, let the tea cool, and refrigerate until ready to serve over ice.
- Prep all ingredients as listed above: dice the onion, peel and dice the carrot, dice the celery stalk, and mince the garlic.
- In a large pot or Dutch oven, heat extra-virgin olive oil over medium heat. Add the diced onion, carrot, celery, and minced garlic. Sauté for 5–7 minutes, until the vegetables are softened and fragrant.
- Stir in chicken broth, cannellini beans, salt, black pepper, dried thyme, and bay leaf. Bring the mixture to a simmer. Let the soup cook uncovered for 20 minutes to allow the flavors to blend. Remove the bay leaf before serving.
- While the soup is simmering, toast the bread slices.
- In a small bowl, whisk together extra-virgin olive oil, balsamic vinegar, salt, and black pepper. Toss the microgreens in the dressing until lightly coated.
- Serve the bean soup with the toasted bread, microgreens salad, and iced ginger tea.
Nutrition
Calories: 456kcalCarbohydrates: 63gProtein: 23gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 9mgSodium: 2513mgPotassium: 1165mgFiber: 13gSugar: 8gVitamin A: 5231IUVitamin C: 11mgCalcium: 246mgIron: 8mg
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