Soak beans in water overnight. (Or place beans and water in saucepan; boil for 5 minutes. Remove from heat; cover and soak for 1 hour.) Drain. Place in saucepan; cover with enough water to cover beans by 3 inches (8 cm). Bring to boil; reduce heat and simmer until tender, 1 to 2 hours. Drain, reserving enough of the cooking liquid, and adding water if necessary, to make 4 cups (1 L).

Meanwhile, seed tomatoes and strain juice; set aside. In large soup pot or Dutch oven, heat 1 tbsp (15 mL) of the oil over medium heat; fry sausages until cooked through, 4 to 5 minutes. Add onion; increase heat to medium-high and sauté until golden, 4 to 5 minutes. Add celery, carrots, bay leaf and 1/2 cup (125 mL) of the parsley; sauté for 2 minutes. Add kidney beans and reserved cooking liquid, tomatoes and juice, green beans, cabbage and 1-1/2 tsp (7 mL) of the salt; bring to boil. Reduce heat and simmer until cabbage is soft, about 30 minutes. Add cauliflower and macaroni; simmer for 15 minutes.

In food processor, make paste of garlic, cheese and remaining oil, salt and parsley. Serve on the side to be stirred into soup.

Makes 8 servings.