Chop the parsley, garlic, add 1 tsp sunflower oil.
Cut the bread into cubes and dry it in the oven. Roll the crackers in the greens with garlic.
Fry onions and carrots in butter.
Soak the beans in cold water for 4 hours. Drain the water, add fresh, bring to a boil, strain again, add cold water and cook until tender. Separately boil the cauliflower. Mix beans, cauliflower, carrots and onions in a blender.
Pour the broth into the resulting puree and add 2 tablespoons of melted cheese.
Bring to a boil, and the soup is ready!!!
Serve in shallow plates, garnished with breadcrumbs and sausages.
