Cook the base: In a large pot, heat some olive oil. Toss in the carrots, onions, celery, zucchinis, and bacon. Sauté these on high heat until they’re soft and you can smell that gorgeous aroma. 🍲

Simmer with flavors: Add the crushed garlic and squeeze in the lemon juice, then toss the squeezed halves right in. Pour in the chicken stock and stir everything together.

Let it bubble: Cover the pot and bring to a boil. Once boiling, lower the heat and let it simmer gently for about 15 minutes.

Finishing touches: Fish out the lemon halves, then stir in the chopped basil. Give it a taste and season with salt and pepper as needed.