Grind parsley, garlic, add 1 tsp of sunflower oil.
Chop the bread into cubes and dry in the oven. Roll the rusks in the greenery with garlic.
Fry in butter onions and carrots.
Soak the beans in cold water for 4 hours. Drain the water, add fresh, bring to the boil, strain again, add the water with cold and boil until tender. Separately cook cauliflower. Beans, cauliflower, carrots and onions mixed in a blender.
In the resulting puree add the broth and add 2 tbsp of processed cheese.
Bring to a boil and the soup is ready!!!
Serve in shallow dishes, decorated with rusks and sausages.