Prepare the ingredients as instructed above.

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, then refrigerate until ready to serve over ice.

Heat extra-virgin olive oil in a large pot or Dutch oven 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, drained and rinsed cannellini beans, salt, black pepper, dried thyme, and bay leaf. Bring the mixture to a simmer and cook uncovered for 20 minutes, allowing the flavors to meld. Remove the bay leaf before serving.

Toast the bread.

In a small bowl, whisk together extra-virgin olive oil, balsamic vinegar, salt, and black pepper. Toss microgreens in the vinaigrette until lightly coated.

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