Ingredients
Unsweetened Iced Ginger Tea
- 24 oz Water
- 4 Ginger tea bags
- Ice cubes
Farm Club Bean Soup
- 2 tsp Extra-virgin olive oil
- ½ cup Onion diced
- 1 stalk Celery diced
- 1 clove Garlic minced
- 4 cups Chicken broth
- 2 cups Cannellini beans drained and rinsed
- ½ tsp Salt
- ¼ tsp Black pepper
- ½ tsp Dried thyme
- 1 Bay leaf
Toasted Bread
- 2 slices Your choice of bread
Microgreens with Olive Oil Vinaigrette
- 2 cups Microgreens
- 1 TBSP Extra-virgin olive oil
- 1 tsp Balsamic vinegar
- Salt to taste
- Black pepper to taste
Instructions
- Prepare all ingredients as listed, including dicing the onion and celery, mincing the garlic, and draining and rinsing the cannellini beans.
- 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.
- Heat the olive oil in a large pot over medium heat. Add the diced onion and celery and sauté until softened and translucent, about 5 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds, being careful not to let it brown.
- Add the chicken broth, cannellini beans, salt, black pepper, dried thyme, and bay leaf. Bring the soup to a gentle simmer and cook uncovered for 20–25 minutes, allowing the flavors to fully develop.
- While the soup simmers, toast the bread until golden and crisp.
- In a bowl, gently toss the microgreens with the olive oil, vinegar, salt, and black pepper until lightly coated.
- Remove the bay leaf from the soup.
- Serve the soup with bread, microgreens salad, and unsweetened iced ginger tea.
Nutrition
Calories: 439kcal | Carbohydrates: 60g | Protein: 21g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 2504mg | Potassium: 1088mg | Fiber: 12g | Sugar: 7g | Vitamin A: 166IU | Vitamin C: 7mg | Calcium: 233mg | Iron: 8mg
Bean Soup
Ingredients
Unsweetened Iced Ginger Tea
- 24 oz Water
- 4 Ginger tea bags
- Ice cubes
Farm Club Bean Soup
- 2 tsp Extra-virgin olive oil
- ½ cup Onion diced
- 1 stalk Celery diced
- 1 clove Garlic minced
- 4 cups Chicken broth
- 2 cups Cannellini beans drained and rinsed
- ½ tsp Salt
- ¼ tsp Black pepper
- ½ tsp Dried thyme
- 1 Bay leaf
Toasted Bread
- 2 slices Your choice of bread
Microgreens with Olive Oil Vinaigrette
- 2 cups Microgreens
- 1 TBSP Extra-virgin olive oil
- 1 tsp Balsamic vinegar
- Salt to taste
- Black pepper to taste
Instructions
- Prepare all ingredients as listed, including dicing the onion and celery, mincing the garlic, and draining and rinsing the cannellini beans.
- 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.
- Heat the olive oil in a large pot over medium heat. Add the diced onion and celery and sauté until softened and translucent, about 5 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds, being careful not to let it brown.
- Add the chicken broth, cannellini beans, salt, black pepper, dried thyme, and bay leaf. Bring the soup to a gentle simmer and cook uncovered for 20–25 minutes, allowing the flavors to fully develop.
- While the soup simmers, toast the bread until golden and crisp.
- In a bowl, gently toss the microgreens with the olive oil, vinegar, salt, and black pepper until lightly coated.
- Remove the bay leaf from the soup.
- Serve the soup with bread, microgreens salad, and unsweetened iced ginger tea.
Nutrition
Calories: 439kcalCarbohydrates: 60gProtein: 21gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 9mgSodium: 2504mgPotassium: 1088mgFiber: 12gSugar: 7gVitamin A: 166IUVitamin C: 7mgCalcium: 233mgIron: 8mg
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