Prep the ingredients per the instructions above.

For the tea: Bring the water to a gentle simmer in a small pot, then remove from heat and steep the ginger tea bags for 10 minutes. Remove the tea bags, then refrigerate until chilled. Serve over ice before serving.

Heat the oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrot, celery, and minced garlic, and 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 soup to a simmer and cook uncovered for 20 minutes to allow the flavors to develop.

While the soup simmers, toast the bread until golden and crisp.

In a small bowl, toss the microgreens with extra-virgin olive oil, balsamic vinegar, salt, and black pepper until lightly coated.

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