Bean Soup

No ratings yet
Print Pin
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 448kcal

Ingredients

Iced Ginger Tea

  • 24 oz Water
  • 4 Ginger tea bags
  • 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

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

Instructions

  • Prep the ingredients per the instructions above.
  • For the tea: Bring the water to a gentle simmer in a small pot, then remove from heat and steep the ginger tea bags for 10 minutes. Remove the tea bags, then refrigerate until chilled. Serve over ice before serving.
  • Heat the oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrot, celery, and minced garlic, and sauté for 5–7 minutes until the vegetables are softened and fragrant.
  • Stir in the chicken broth, cannellini beans, salt, black pepper, dried thyme, and bay leaf. Bring the soup to a simmer and cook uncovered for 20 minutes to allow the flavors to develop.
  • While the soup simmers, toast the bread until golden and crisp.
  • In a small bowl, toss the microgreens with extra-virgin olive oil, balsamic vinegar, salt, and black pepper until lightly coated.
  • Serve the bean soup with toasted bread, microgreens salad, and unsweetened ginger iced tea.

Nutrition

Calories: 448kcal | Carbohydrates: 62g | Protein: 21g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 2511mg | Potassium: 1139mg | Fiber: 12g | Sugar: 8g | Vitamin A: 5180IU | Vitamin C: 8mg | Calcium: 235mg | Iron: 8mg

Bean Soup

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Calories 448 kcal

Ingredients
 
 

Iced Ginger Tea

  • 24 oz Water
  • 4 Ginger tea bags
  • 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

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

Instructions
 

  • Prep the ingredients per the instructions above.
  • For the tea: Bring the water to a gentle simmer in a small pot, then remove from heat and steep the ginger tea bags for 10 minutes. Remove the tea bags, then refrigerate until chilled. Serve over ice before serving.
  • Heat the oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrot, celery, and minced garlic, and sauté for 5–7 minutes until the vegetables are softened and fragrant.
  • Stir in the chicken broth, cannellini beans, salt, black pepper, dried thyme, and bay leaf. Bring the soup to a simmer and cook uncovered for 20 minutes to allow the flavors to develop.
  • While the soup simmers, toast the bread until golden and crisp.
  • In a small bowl, toss the microgreens with extra-virgin olive oil, balsamic vinegar, salt, and black pepper until lightly coated.
  • Serve the bean soup with toasted bread, microgreens salad, and unsweetened ginger iced tea.

Nutrition

Calories: 448kcalCarbohydrates: 62gProtein: 21gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 9mgSodium: 2511mgPotassium: 1139mgFiber: 12gSugar: 8gVitamin A: 5180IUVitamin C: 8mgCalcium: 235mgIron: 8mg
Tried this recipe?Let us know how it was!