In a large stockpot over medium heat, heat the olive oil. Add the garlic and onions, and cook for 10 minutes, stirring often. Add the tomato paste, and cook for 1 minute. Add the vegetable stock, tamari, herbs, salt and pepper, and bring to a boil. Cut the cauliflower into bite-size pieces, and add to the boiling soup. Add the macaroni and bring to a boil again. Cook for 20 minutes over reduced heat until tender.