This delicious soup is the great spring and summer soup, made with fresh young vegetables, and is usually served cold. It is served in special small marmites or bowls.
Put the stock in a large saucepan, bring to the boil and add the pork, cut in inch lengths, the beans, the peas, the cabbage and the spinach, finely chopped, as well as the carrots, celery, onion, sage, parsley, rice and chopped tomatoes. Stir well, season with salt and pepper and simmer till the vegetables are tender and have nearly absorbed the stock. Finally stir in the Parmesan cheese. The soup should be very thick, and can be served either hot or cold.