Pheasant and White Bean Soup

• 2 slices thick cut smoked bacon, chopped
• 10-12 ounces skinless, boneless pheasant breast (2-3) or thighs, trimmed and cut into 2-inch pieces.  may also be able to use Quail?  If you do let me know how it turns out.
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1 cup chopped plum tomato (or more if you like)
• 2 tablespoons chopped fresh oregano
• 1/4 teaspoon black pepper
• 2 cups water
• 2 cups fat-free, lower-sodium chicken broth
• 2/3 cup uncooked orzo (rice-shaped pasta)
• 1 (15-ounce) can organic white beans, rinsed and drained (Cannellini or Great Northern Beans)
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon white wine vinegar
• 1/4 teaspoon salt
• 
  
• 1. Cook bacon in a dutch oven or stock pan until crisp. Remove bacon from pan, reserving drippings in pan; set bacon aside.
• 2. Add pheasant to drippings in pan; sauté until browned. Remove pheasant from pan. 
• 3. Add onion and garlic to pan; cook until tender. 
• 4. Add tomato, oregano, and pepper; cook for 1 minute, stirring constantly. 
• 5. Return bacon and pheasant to pan. 
• 6. Stir in 2 cups water and broth, scraping pan to loosen browned bits. 
• 7. Bring to a boil. Add orzo, and cook until al dente. 
• 8. Add beans; cook until heated. Remove from heat. 
• 9. Stir in parsley, vinegar, and salt.
• 10. Enjoy!