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In a large soup pot, cook the bacon and olive oil over medium heat for 2 minutes.
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Add the onions, garlic, sundried tomatoes, and mushrooms. Cook for 5 minutes.
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Pour in the chicken stock and water, then add the celery and chicken. Simmer for 15 minutes.
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Add the pumpkin, green beans, and kale and simmer for 10 minutes.
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Add the red wine vinegar and season with salt and pepper to taste.
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Stir in the fresh basil just before serving.