Prepare the cucumber mint water: In a pitcher or large jug, combine the water with cucumber slices and fresh mint leaves. Stir well and refrigerate to chill. Add ice cubes just before serving.

Sauté the vegetables: In a skillet, heat the olive oil over medium heat. Add the diced onion, celery, and minced garlic. Sauté for 5–7 minutes until the vegetables are softened.

Simmer the soup: Stir in the chicken broth, cannellini beans, salt, black pepper, dried thyme, and bay leaf. Bring to a simmer and cook for 20 minutes to blend the flavors..

Toast the bread: Toast your preferred bread slices in a toaster or on a hot pan until golden and crisp.

Make the microgreens salad: In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper. Toss the microgreens in the dressing until lightly coated.

Serve: Ladle the warm bean soup into bowls. Serve with toasted bread on the side and the microgreens salad as a refreshing accompaniment. Pour the chilled cucumber mint water over ice to enjoy alongside the meal.