Sauté bacon, in large skillet, turning until crisp and browned, about 8 minutes.
Remove with slotted spoon to paper towels to drain.
Set skillet, with bacon drippings, aside.
In a small bowl, combine 2 tbsp. of the bacon drippings with bread crumbs; set aside.
Sauté sausage, onion and garlic, in skillet with bacon drippings, until sausage is no longer pink, 12 to 15 minutes.
Drain off fat, leaving sausage mixture in skillet.
Stir carrots, zucchini, tomatoes, celery, bouillon, parsley, bay leaf and 1 can drained butter beans into skillet with sausage.
Add can of un-drained butter beans.
Bring to a boil; lower heat and simmer, uncovered, for 10 minutes or until mixture is heated through and celery is tender; remove bay leaf.
Place sausage mixture into one 2-quart or 6 individual broiler-proof casseroles.
Crumble bacon over top; sprinkle with bread crumb mixture.
Broil, 5 inches from heat, for 1 minute or until crumbs are golden; be careful not to burn crumbs.
Serve hot with garnish of sliced, canned cranberry sauce, lettuce, wedge of lemon and fresh bread.
