Prep all ingredients per the instructions above.

Bring water to a gentle simmer over medium heat. Remove from heat, add ginger tea bags, and steep for 10 minutes. Remove tea bags, refrigerate until chilled, and serve over ice.

Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper. In a medium bowl, mash the banana until smooth. Stir in vanilla extract and cinnamon, then fold in rolled oats until evenly combined. Gently mix in dark chocolate chips. Scoop spoonfuls onto the prepared baking sheet and lightly flatten. Bake at 350°F (177°C) for 12–15 minutes, until set and lightly golden. Allow to cool slightly.

Heat olive oil in a large pot over medium heat. Add onion, celery, and garlic, and sauté for 5–7 minutes until softened and fragrant. Stir in chicken broth, cannellini beans, salt, black pepper, dried thyme, and bay leaf. Bring to a gentle simmer over medium heat and cook uncovered for 20 minutes. Remove and discard the bay leaf.

Toast bread slices until golden and crisp.

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

Serve the soup with toasted bread, microgreen salad, iced ginger tea, and banana oatmeal cookies.