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 cool, and refrigerate until ready to serve over ice.

Prepare all ingredients as directed: dice the onion, peel and dice the carrot, dice the celery, and mince the garlic.

Heat the 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 softened and fragrant.

Stir in the chicken broth, drained and rinsed cannellini beans, salt, black pepper, dried thyme, and bay leaf. Bring to a simmer and cook uncovered for 20 minutes, allowing 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 until lightly coated.

Serve the bean soup with toasted bread, microgreens salad, and iced ginger tea.