4 cups of chicken stock

1/2 eggplant

1 stick celery

2 strips of bacon

1 chard leaf

1/2 zucchini

1 carrot

1 onion

10 basil leaves

salt and pepper to taste Bring stock to a boil, cut vegetables (not basil) and the bacon into small cubes. Add vegetables to the stock and simmer gently for 15 minutes. Add bacon cubes to the soup for the last 8 minutes of cooking time. Check the seasoning and add salt and pepper to taste. Cut basil leaves into thin strips and add these to soup just before serving.

VARIATION: Add any other vegetales you have to this soup.