Step 1

In a large soup pot, cook the bacon and olive oil over medium heat for 2 minutes.

Step 2

Add the onions, garlic, sundried tomatoes, and mushrooms. Cook for 5 minutes.

Step 3

Pour in the chicken stock and water, then add the celery root and chicken. Simmer for 15 minutes.

Step 4

Add the squash, green beans, and swiss chard and simmer for 10 minutes.

Step 5

Add the red wine vinegar and season with salt and pepper to taste.

Step 6

Stir in the fresh basil just before serving.