Prepare all ingredients as listed, including dicing the onion and celery, mincing the garlic, and draining and rinsing the cannellini beans.

Prepare the unsweetened iced ginger tea by bringing the water to a gentle simmer. Remove from heat, add the ginger tea bags, and steep according to package instructions. Remove the tea bags, refrigerate until fully chilled, and add ice just before serving.

Heat the olive oil in a large pot over medium heat. Add the diced onion and celery and sauté until softened and translucent, about 5 minutes.

Stir in the garlic and cook until fragrant, about 30 seconds, being careful not to let it brown.

Add the chicken broth, cannellini beans, salt, black pepper, dried thyme, and bay leaf. Bring the soup to a gentle simmer and cook uncovered for 20–25 minutes, allowing the flavors to fully develop.

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

In a bowl, gently toss the microgreens with the olive oil, vinegar, salt, and black pepper until lightly coated.

Remove the bay leaf from the soup.

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