Bean Soup

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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 502kcal

Ingredients

Iced Ginger Tea

  • 24 oz Water
  • 4 Ginger tea bags
  • 2 TBSP Honey or sugar, to taste
  • Ice cubes

Farm Club Bean Soup

  • 2 tsp Extra-virgin olive oil
  • ½ cup Onion diced
  • 1 clove Garlic minced
  • 1 stalk Celery diced
  • 4 cups Chicken broth
  • 2 cups Cannellini beans drained and rinsed
  • Salt
  • Black pepper
  • ½ tsp Dried thyme
  • 1 Bay leaf
  • 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
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Instructions

  • Bring the water to a simmer in a small pot. Remove from heat and steep the ginger tea bags for 10 minutes. Sweeten with sugar or honey to taste, remove the tea bags, let cool, and refrigerate until ready to serve over ice.
  • Prepare all ingredients as directed: dice the onion, peel and dice the carrot, dice the celery, and mince the garlic.
  • Heat the extra-virgin olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrot, celery, and minced garlic. Sauté for 5–7 minutes, until softened and fragrant.
  • Stir in the chicken broth, drained and rinsed cannellini beans, salt, black pepper, dried thyme, and bay leaf. Bring to a simmer and cook uncovered for 20 minutes, allowing flavors to blend. Remove the bay leaf before serving.
  • Toast the bread slices until golden and crisp.
  • In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, salt, and black pepper. Toss the microgreens until lightly coated.
  • Serve the bean soup with toasted bread, microgreens salad, and iced ginger tea.

Nutrition

Calories: 502kcal | Carbohydrates: 77g | Protein: 21g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 1924mg | Potassium: 1095mg | Fiber: 12g | Sugar: 24g | Vitamin A: 164IU | Vitamin C: 7mg | Calcium: 232mg | Iron: 8mg

Bean Soup

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Calories 502 kcal

Ingredients
 
 

Iced Ginger Tea

  • 24 oz Water
  • 4 Ginger tea bags
  • 2 TBSP Honey or sugar, to taste
  • Ice cubes

Farm Club Bean Soup

  • 2 tsp Extra-virgin olive oil
  • ½ cup Onion diced
  • 1 clove Garlic minced
  • 1 stalk Celery diced
  • 4 cups Chicken broth
  • 2 cups Cannellini beans drained and rinsed
  • Salt
  • Black pepper
  • ½ tsp Dried thyme
  • 1 Bay leaf
  • 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
 

  • Bring the water to a simmer in a small pot. Remove from heat and steep the ginger tea bags for 10 minutes. Sweeten with sugar or honey to taste, remove the tea bags, let cool, and refrigerate until ready to serve over ice.
  • Prepare all ingredients as directed: dice the onion, peel and dice the carrot, dice the celery, and mince the garlic.
  • Heat the extra-virgin olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrot, celery, and minced garlic. Sauté for 5–7 minutes, until softened and fragrant.
  • Stir in the chicken broth, drained and rinsed cannellini beans, salt, black pepper, dried thyme, and bay leaf. Bring to a simmer and cook uncovered for 20 minutes, allowing flavors to blend. Remove the bay leaf before serving.
  • Toast the bread slices until golden and crisp.
  • In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, salt, and black pepper. Toss the microgreens until lightly coated.
  • Serve the bean soup with toasted bread, microgreens salad, and iced ginger tea.

Nutrition

Calories: 502kcalCarbohydrates: 77gProtein: 21gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 9mgSodium: 1924mgPotassium: 1095mgFiber: 12gSugar: 24gVitamin A: 164IUVitamin C: 7mgCalcium: 232mgIron: 8mg
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