Bean Soup

Prepare all ingredients as listed.

Prepare the unsweetened iced ginger tea by bringing the water to a gentle simmer. Remove from heat, add the ginger tea bags, and steep according to package instructions. Remove the tea bags, refrigerate until fully chilled, and add ice just before serving.

Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.

Mash the banana in a bowl until smooth. Stir in the vanilla extract and cinnamon, then fold in the oats until evenly combined. Gently mix in the dark chocolate chips.

Scoop the cookie dough onto the prepared baking sheet and lightly flatten. Bake for 12–15 minutes, until set and lightly golden. Allow to cool briefly.

Heat the olive oil in a large pot over medium heat. Add the onion and celery and sauté until softened and translucent, about 5 minutes.

Stir in the garlic and cook until fragrant, about 30 seconds.

Add the chicken broth, cannellini beans, salt, black pepper, dried thyme, and bay leaf. Bring to a gentle simmer and cook uncovered for 20–25 minutes, allowing the flavors to develop.

While the soup simmers, toast the bread until golden and crisp.

In a bowl, gently toss the microgreens with the olive oil, balsamic vinegar, salt, and black pepper until lightly coated.

Remove the bay leaf from the soup.

Serve the bean soup with toasted bread, microgreens with olive oil vinaigrette, unsweetened iced ginger tea, and banana oatmeal cookies.