Bean Soup

Prep Time 20

Cook Time 30

Servings

Calories 456kcal

Bring water to a simmer in a small pot. Remove from heat and steep the ginger tea bags in the hot water for 10 minutes. Sweeten with sugar or honey to taste. Remove the tea bags, let the tea cool, and refrigerate until ready to serve over ice.
Prep all ingredients as listed above: dice the onion, peel and dice the carrot, dice the celery stalk, and mince the garlic.
In a large pot or Dutch oven, heat extra-virgin olive oil over medium heat. Add the diced onion, carrot, celery, and minced garlic. Sauté for 5–7 minutes, until the vegetables are softened and fragrant.
Stir in chicken broth, cannellini beans, salt, black pepper, dried thyme, and bay leaf. Bring the mixture to a simmer. Let the soup cook uncovered for 20 minutes to allow the flavors to blend. Remove the bay leaf before serving.
While the soup is simmering, toast the bread slices.
In a small bowl, whisk together extra-virgin olive oil, balsamic vinegar, salt, and black pepper. Toss the microgreens in the dressing until lightly coated.
Serve the bean soup with the toasted bread, microgreens salad, and iced ginger tea.