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Irish Cabbage & Bacon Soup w/ Blarney Castle Sourdough Toasts

Heather Schmitt-González
  • minutes
  • Serves

INGREDIENTS

4 tbsp

unsalted butter

10 oz

diced pancetta

1

extra-large potato, peeled & diced

2

garlic cloves, peeled & smashed

2

small onions, chopped

4 cups

chicken stock (or vegetable stock or water)

2 tsp

dried oregano

1 14.5 ounce can

fire-roasted, diced tomatoes w/ their juices

4 1/2 cups

shredded cabbage (~½ of a small cabbage)

sea salt

freshly ground black pepper

1

sourdough baguette

~4 oz. Kerrygold Blarney Castle Cheese