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Heat butter and oil in a pot over moderate heat. Add carrot, celery and onion and saute for several minutes. Add parsnip and garlic and cook another few minutes. Add vegetable stock and bring to a simmer. Season with salt and pepper. Add cabbage and bring it to simmer. Simmer until cabbage is just tender. Ladle into serving bowls and garnish with tomato and a drizzle of Iron Fish honey balsamic.
Preheat oven to 375 degrees. Slice baguette into 1/2" slices. Place on a baking sheet and drizzle with olive oil. Bake 7-9 minutes. Remove from oven and allow to cool. Spoon Olive Bruschetta sauce over top and serve with soup.
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