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
- 2 cups Microgreens
- 1 TBSP Extra-virgin olive oil
- 1 tsp Balsamic vinegar
- 1/4 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Bring water to a simmer in a small pot. Remove from heat and steep ginger tea bags in the hot water for 10 minutes. Sweeten with sugar or honey to taste. Remove the tea bags, let cool, then refrigerate until ready to serve over ice.
- Prep all ingredients per instructions above.
- Heat 2 tsp of extra-virgin olive oil in a large pot or Dutch oven over medium heat. Add diced onion, peeled and diced carrot, diced celery stalk, 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. Let the soup cook uncovered for 20 minutes, allowing the flavors to blend. Remove the bay leaf before serving.
- Toast bread until golden and crisp.
- In a small bowl, whisk together 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: 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
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
- 2 cups Microgreens
- 1 TBSP Extra-virgin olive oil
- 1 tsp Balsamic vinegar
- 1/4 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Bring water to a simmer in a small pot. Remove from heat and steep ginger tea bags in the hot water for 10 minutes. Sweeten with sugar or honey to taste. Remove the tea bags, let cool, then refrigerate until ready to serve over ice.
- Prep all ingredients per instructions above.
- Heat 2 tsp of extra-virgin olive oil in a large pot or Dutch oven over medium heat. Add diced onion, peeled and diced carrot, diced celery stalk, 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. Let the soup cook uncovered for 20 minutes, allowing the flavors to blend. Remove the bay leaf before serving.
- Toast bread until golden and crisp.
- In a small bowl, whisk together 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: 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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