Go Back
–+ servings
Print Add to Collection

Bean Soup, Bread, Microgreens, Iced Ginger Tea

Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Calories 321kcal

Ingredients

Unsweetened Iced Ginger Tea

  • 24 oz Water
  • 4 Ginger tea bags
  • Ice cubes

Bean Soup

  • 2 tsp Extra-virgin olive oil
  • 1/2 cup Onion diced
  • 1 stalk Celery diced
  • 1 clove Garlic minced
  • 4 cups Chicken broth
  • 2 cups Cannellini beans drained and rinsed
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1/2 tsp Dried thyme
  • 1 Bay leaf

Toasted Bread

  • 2 slices Whole wheat bread

Microgreens

  • 2 cups Microgreens
  • 1 tsp Extra-virgin olive oil
  • 1 tsp Balsamic vinegar
  • Salt to taste
  • Black pepper to taste
US Customary - Metric

Instructions

  • 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.
  • 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, and iced ginger tea.

Nutrition

Calories: 321kcal | Carbohydrates: 47g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 9mg | Sodium: 2377mg | Potassium: 1048mg | Fiber: 11g | Sugar: 5g | Vitamin A: 165IU | Vitamin C: 7mg | Calcium: 197mg | Iron: 7mg