Bring the 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 instructed above.

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 the 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 simmers, toast the bread slices until golden and crisp.

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

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