1. Bring beans and enough cold water to cover by one inch to a boil in a large Dutch oven. Remove from heat; cover and let stand 1 hour. Drain beans; return to pot and cover with two inches cold water. Stir in garlic, thyme, rosemary, salt and bay leaf. Bring to a boil; reduce heat and simmer, covered, 30 minutes. Drain beans; remove bay leaf and set aside.
2. Heat 2 tablespoons of the oil in same pot. Add carrots, onion, celery, garlic, 1/2 teaspoon of the salt and the pepper; cook about 8 minutes, until vegetables soften. Add drained beans, squash, green beans, cabbage, broth, water and remaining 1 teaspoon salt. Bring to a boil; reduce heat and simmer, partially covered, 30 minutes.
3. Stir in zucchini and cauliflower. Return to a boil; reduce heat and simmer, partially covered, 20 minutes, until beans and vegetables are tender. Add tomatoes and cook 10 minutes. Discard Parmesan rind. Transfer 2 cups soup, one cup at a time, to a blender and puree; return to pot.
4. Heat oven to 375 degrees F. Brush bread with remaining 1 tablespoon oil; arrange on a cookie sheet. Sprinkle with Parmesan and bake 15 to 18 minutes, until toasted. Cut each bread slice in half and serve with soup. Makes 8 servings.