Bean Soup

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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 727kcal

Ingredients

Iced Ginger Tea

  • 24 oz Water
  • 4 Ginger tea bags
  • Ice cubes

Banana Oatmeal Cookies

  • 1 Banana mashed
  • 1/2 tsp Vanilla extract
  • 1/4 tsp Cinnamon
  • 1 cup Rolled oats rolled
  • 2 TBSP Dark chocolate chips

Farm Club Bean Soup

  • 2 tsp Extra-virgin olive oil
  • 1/2 cup Onion 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

  • 2 cups Microgreens
  • 1 TBSP Extra-virgin olive oil
  • 1 tsp Balsamic vinegar
  • Salt
  • Black pepper
US Customary - Metric

Instructions

  • Prep all the ingredients as listed.
  • Make the Iced Ginger Tea: Bring water to a gentle simmer in a small pot. Remove from heat, add ginger tea bags, and steep for 10 minutes. Remove the tea bags, then refrigerate until chilled. Serve over ice when ready.
  • Preheat the Oven for Cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Make the Banana Oatmeal Cookies: In a medium bowl, mash the banana until smooth. Stir in vanilla extract and cinnamon. Fold in rolled oats until evenly coated, then gently mix in dark chocolate chips. Scoop spoonfuls onto the baking sheet and lightly flatten each cookie. Bake for 12–15 minutes, until set and lightly golden. Let cool for 5 minutes before serving.
  • Cook the Farm Club Bean Soup: Heat the olive oil in a large pot or Dutch oven over medium heat. Add diced onion, celery, and minced garlic, and sauté for 5–7 minutes until softened and fragrant.
  • Simmer the Soup: Stir in chicken broth, cannellini beans, salt, black pepper, dried thyme, and bay leaf. Bring to a simmer and cook uncovered for 20 minutes to allow flavors to develop. Ensure the chicken broth reaches a gentle simmer.
  • Toast the Bread: While the soup simmers, toast your bread slices until golden and crisp.
  • Prepare the Microgreens Salad: In a small bowl, toss microgreens with extra-virgin olive oil, balsamic vinegar, salt, and black pepper until lightly coated.
  • Serve the bean soup with toasted bread, microgreens salad, iced ginger tea, and banana oatmeal cookies.

Nutrition

Calories: 727kcal | Carbohydrates: 109g | Protein: 28g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 2509mg | Potassium: 1497mg | Fiber: 18g | Sugar: 19g | Vitamin A: 125IU | Vitamin C: 12mg | Calcium: 297mg | Iron: 10mg

Bean Soup

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Calories 727 kcal

Ingredients
 
 

Iced Ginger Tea

  • 24 oz Water
  • 4 Ginger tea bags
  • Ice cubes

Banana Oatmeal Cookies

  • 1 Banana mashed
  • 1/2 tsp Vanilla extract
  • 1/4 tsp Cinnamon
  • 1 cup Rolled oats rolled
  • 2 TBSP Dark chocolate chips

Farm Club Bean Soup

  • 2 tsp Extra-virgin olive oil
  • 1/2 cup Onion 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

  • 2 cups Microgreens
  • 1 TBSP Extra-virgin olive oil
  • 1 tsp Balsamic vinegar
  • Salt
  • Black pepper

Instructions
 

  • Prep all the ingredients as listed.
  • Make the Iced Ginger Tea: Bring water to a gentle simmer in a small pot. Remove from heat, add ginger tea bags, and steep for 10 minutes. Remove the tea bags, then refrigerate until chilled. Serve over ice when ready.
  • Preheat the Oven for Cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Make the Banana Oatmeal Cookies: In a medium bowl, mash the banana until smooth. Stir in vanilla extract and cinnamon. Fold in rolled oats until evenly coated, then gently mix in dark chocolate chips. Scoop spoonfuls onto the baking sheet and lightly flatten each cookie. Bake for 12–15 minutes, until set and lightly golden. Let cool for 5 minutes before serving.
  • Cook the Farm Club Bean Soup: Heat the olive oil in a large pot or Dutch oven over medium heat. Add diced onion, celery, and minced garlic, and sauté for 5–7 minutes until softened and fragrant.
  • Simmer the Soup: Stir in chicken broth, cannellini beans, salt, black pepper, dried thyme, and bay leaf. Bring to a simmer and cook uncovered for 20 minutes to allow flavors to develop. Ensure the chicken broth reaches a gentle simmer.
  • Toast the Bread: While the soup simmers, toast your bread slices until golden and crisp.
  • Prepare the Microgreens Salad: In a small bowl, toss microgreens with extra-virgin olive oil, balsamic vinegar, salt, and black pepper until lightly coated.
  • Serve the bean soup with toasted bread, microgreens salad, iced ginger tea, and banana oatmeal cookies.

Nutrition

Calories: 727kcalCarbohydrates: 109gProtein: 28gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 10mgSodium: 2509mgPotassium: 1497mgFiber: 18gSugar: 19gVitamin A: 125IUVitamin C: 12mgCalcium: 297mgIron: 10mg
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