Bean Soup

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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 452kcal

Ingredients

Iced Ginger Tea

  • 24 oz Water
  • 4 Ginger tea bags
  • Sugar or honey, to taste
  • 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

  • 1 TBSP Extra-virgin olive oil
  • 1 tsp Balsamic vinegar
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper
  • 2 cups Microgreens
US Customary - Metric

Instructions

  • Prepare the ingredients as instructed above.
  • Bring water to a simmer in a small pot. Remove from heat and steep the ginger tea bags in the hot water for 10 minutes. Sweeten with sugar or honey to taste. Remove the tea bags, let the tea cool, then refrigerate until ready to serve over ice.
  • Heat 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 the vegetables are softened and fragrant.
  • Stir in chicken broth, drained and rinsed cannellini beans, salt, black pepper, dried thyme, and bay leaf. Bring the mixture to a simmer and cook uncovered for 20 minutes, allowing the flavors to meld. Remove the bay leaf before serving.
  • Toast the bread.
  • In a small bowl, whisk together extra-virgin olive oil, balsamic vinegar, salt, and black pepper. Toss microgreens in the vinaigrette until lightly coated.
  • Serve the bean soup with toasted bread, microgreens salad, and iced ginger tea.

Nutrition

Calories: 452kcal | Carbohydrates: 63g | Protein: 21g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 2816mg | Potassium: 1189mg | Fiber: 12g | Sugar: 8g | Vitamin A: 5262IU | Vitamin C: 9mg | Calcium: 244mg | Iron: 8mg

Bean Soup

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Calories 452 kcal

Ingredients
 
 

Iced Ginger Tea

  • 24 oz Water
  • 4 Ginger tea bags
  • Sugar or honey, to taste
  • 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

  • 1 TBSP Extra-virgin olive oil
  • 1 tsp Balsamic vinegar
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper
  • 2 cups Microgreens

Instructions
 

  • Prepare the ingredients as instructed above.
  • Bring water to a simmer in a small pot. Remove from heat and steep the ginger tea bags in the hot water for 10 minutes. Sweeten with sugar or honey to taste. Remove the tea bags, let the tea cool, then refrigerate until ready to serve over ice.
  • Heat 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 the vegetables are softened and fragrant.
  • Stir in chicken broth, drained and rinsed cannellini beans, salt, black pepper, dried thyme, and bay leaf. Bring the mixture to a simmer and cook uncovered for 20 minutes, allowing the flavors to meld. Remove the bay leaf before serving.
  • Toast the bread.
  • In a small bowl, whisk together extra-virgin olive oil, balsamic vinegar, salt, and black pepper. Toss microgreens in the vinaigrette until lightly coated.
  • Serve the bean soup with toasted bread, microgreens salad, and iced ginger tea.

Nutrition

Calories: 452kcalCarbohydrates: 63gProtein: 21gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 9mgSodium: 2816mgPotassium: 1189mgFiber: 12gSugar: 8gVitamin A: 5262IUVitamin C: 9mgCalcium: 244mgIron: 8mg
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