This is a great soup that could be made vegetarian by using bacon "bits" and vegetable broth.
Heat a soup pot over medium heat and add the bacon; cook for 2 minutes. Add onion, oregano and rosemary. Saute for 6 minutes or until the onion is soft. Stir in the broth, beans, squash and garlic; bring to a boil. Reduce heat to low and simmer for 10 minutes. Stir in the Swiss chard and cook for 10 minutes more or until the squash and greens are tender. Season with salt and pepper.
3 slices bacon, diced
1 onion, peeled and chopped
1 1/2 tsp. dried oregano
1 tsp. rosemary
6 cups chicken broth
2 (15 1/2 oz.) cans cannellini beans, drained
1 pound butternut squash, peeled, seeded and diced
3 cloves garlic, minced
4 cups Swiss chard, chopped
Salt and Pepper to taste