Prepare the iced ginger tea: Bring the water to a simmer in a small pot. Remove from heat and steep the ginger tea bags 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.

Prep the vegetables: Dice the onion, carrot, and celery, and mince the garlic.

Start the soup: Heat 2 tsp of 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.

Simmer the soup: 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, allowing the flavors to blend. Remove the bay leaf before serving.

If using chicken broth made from freshly cooked chicken, ensure any chicken pieces reach an internal temperature of 165°F (74°C) before serving.

Toast the bread: Toast the bread slices until golden and crisp.

Make the microgreens salad: 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.

Assemble and serve: Ladle the bean soup into bowls and serve with toasted bread, the microgreens salad, and iced ginger tea on the side.