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 clove Garlic minced
- 1 Carrot peeled and diced
- 1 stalk Celery diced
- 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
- 4 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 in the hot water for 10 minutes. Sweeten with sugar or honey to taste. Remove the tea bags; let the tea cool, and refrigerate until ready to serve over ice.
- Prep all ingredients as instructed above.
- In a large pot or Dutch oven, heat extra-virgin olive oil 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 the chicken broth, cannellini beans, salt, black pepper, dried thyme, and bay leaf. Bring the mixture to a simmer. Let the soup cook uncovered for 20 minutes to allow the flavors to blend. Remove the bay leaf before serving.
- While the soup simmers, 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 in the dressing until lightly coated.
- Serve the bean soup with toasted bread, microgreens salad, and iced ginger tea.
Nutrition
Calories: 456kcal | Carbohydrates: 63g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 2513mg | Potassium: 1165mg | Fiber: 13g | Sugar: 8g | Vitamin A: 5231IU | Vitamin C: 11mg | Calcium: 246mg | Iron: 8mg
Bean Soup
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 clove Garlic minced
- 1 Carrot peeled and diced
- 1 stalk Celery diced
- 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
- 4 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 in the hot water for 10 minutes. Sweeten with sugar or honey to taste. Remove the tea bags; let the tea cool, and refrigerate until ready to serve over ice.
- Prep all ingredients as instructed above.
- In a large pot or Dutch oven, heat extra-virgin olive oil 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 the chicken broth, cannellini beans, salt, black pepper, dried thyme, and bay leaf. Bring the mixture to a simmer. Let the soup cook uncovered for 20 minutes to allow the flavors to blend. Remove the bay leaf before serving.
- While the soup simmers, 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 in the dressing until lightly coated.
- Serve the bean soup with toasted bread, microgreens salad, and iced ginger tea.
Nutrition
Calories: 456kcalCarbohydrates: 63gProtein: 23gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 9mgSodium: 2513mgPotassium: 1165mgFiber: 13gSugar: 8gVitamin A: 5231IUVitamin C: 11mgCalcium: 246mgIron: 8mg
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