Chicken and White Bean Soup

Cannellini beans, originally from Tuscany, are perfectly combined with this rustic soup, because they retain their shape after stewing in a fragrant broth. Serve with crunchy Italian bread, such as ciabatta, and a bitter green salad.
Cook the bacon in a large saucepan over medium heat for 7 minutes or until crisp. Remove the bacon from the pan, leaving the fillings in the pan; set the bacon aside.Add the chicken to the filling in the pan; simmer for 6 minutes. Remove the chicken from the pan. Add the onion and garlic to the skillet; cook for 4 minutes or until tender. Add tomatoes, oregano and pepper; cook for 1 minute, stirring constantly. Return the bacon and chicken to the skillet. Stir in 2 cups of water and broth, scrape off the pan to avoid browning the pieces. Bring to a boil. Add the orzo and cook for 9 minutes or until al dente. Add the beans; cook for 2 minutes or until warmed through. Remove from the heat; add the parsley, vinegar, and salt.