Bean Soup

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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 449kcal

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
  • ½ 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
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • ½ 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
  • ¼ tsp Salt
  • ¼ tsp Black pepper
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Instructions

  • Prepare the iced ginger tea: 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 the tea cool, then refrigerate until ready to serve over ice.
  • Prep the vegetables: Dice the onion, carrot, and celery, and mince the garlic.
  • Start the soup: Heat 2 tsp of 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.
  • Simmer the soup: 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, allowing the flavors to blend. Remove the bay leaf before serving.
  • If using chicken broth made from freshly cooked chicken, ensure any chicken pieces reach an internal temperature of 165°F (74°C) before serving.
  • Toast the bread: Toast the bread slices until golden and crisp.
  • Make the microgreens salad: 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.
  • Assemble and serve: Ladle the bean soup into bowls and serve with toasted bread, the microgreens salad, and iced ginger tea on the side.

Nutrition

Calories: 449kcal | Carbohydrates: 62g | Protein: 21g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 2802mg | Potassium: 1142mg | Fiber: 12g | Sugar: 8g | Vitamin A: 5182IU | Vitamin C: 8mg | Calcium: 237mg | Iron: 8mg

Bean Soup

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Calories 449 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
  • ½ 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
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • ½ 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
  • ¼ tsp Salt
  • ¼ tsp Black pepper

Instructions
 

  • Prepare the iced ginger tea: 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 the tea cool, then refrigerate until ready to serve over ice.
  • Prep the vegetables: Dice the onion, carrot, and celery, and mince the garlic.
  • Start the soup: Heat 2 tsp of 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.
  • Simmer the soup: 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, allowing the flavors to blend. Remove the bay leaf before serving.
  • If using chicken broth made from freshly cooked chicken, ensure any chicken pieces reach an internal temperature of 165°F (74°C) before serving.
  • Toast the bread: Toast the bread slices until golden and crisp.
  • Make the microgreens salad: 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.
  • Assemble and serve: Ladle the bean soup into bowls and serve with toasted bread, the microgreens salad, and iced ginger tea on the side.

Nutrition

Calories: 449kcalCarbohydrates: 62gProtein: 21gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 9mgSodium: 2802mgPotassium: 1142mgFiber: 12gSugar: 8gVitamin A: 5182IUVitamin C: 8mgCalcium: 237mgIron: 8mg
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