4 – 6
4- 6 slices of bacon – cut up
1 cup chopped onion
2 garlic cloves, minced
6 cups chicken broth
2 1/2 cups (3/4-inch) cubed peeled butternut squash
2 1/2 cups (3/4-inch) cubed peeled baking potato
1 zucchini – ½ inch slices and quartered
1/2 cup diced carrot
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 cups chopped kale or Swiss chard
1/2 cup uncooked orzo (rice-shaped pasta)
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1 lb kielbasa – smoked turkey sausage or Andouille – cut into ½ inch slices
1/2 cup (2 ounces) grated fresh Parmesan cheese
Brown bacon bits in a large Dutch oven over medium-high heat.
Remove bacon pieces.
Add onion, garlic & sausage; sauté 2 1/2 minutes or until tender.
Add broth and the next 7 ingredients (broth through salt); bring to a boil. Reduce heat, and simmer 3 minutes.
Add kale, orzo, and beans; cook 5 minutes or until orzo is done and vegetables are tender.
Serve & sprinkle with Parmesan cheese