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 the tea cool, and refrigerate until ready to serve over ice.

Prepare all vegetables as directed above—dice the onion, peel and dice the carrot, dice the celery, and mince the garlic.

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 the chicken broth, drained and rinsed cannellini beans, salt, black pepper, dried thyme, and bay leaf. Bring the mixture to a simmer. Cook uncovered for 20 minutes, allowing the flavors to blend. Remove the bay leaf before serving.

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.