Melt 1½ oz (40 g) of the butter in a large saucepan and sweat the onions, leek, bacon and bouquet garni, covered, over a low heat for 15 to 20 minutes, without colouring. Discard the bouquet of herbs. Peel and chop the tomatoes, add to the pan and season with salt and pepper to taste. Heat the remaining butter in another pan and sweat the diced vegetables, the peas, broad beans, celery and the fresh haricot beans in it for 8 minutes. Add these vegetables to the first saucepan, cook for a few minutes, and pour in the stock and the dried beans, if used. Cover and simmer over a medium heat for 30 to 40 minutes, or until the haricot beans are tender and the vegetables are cooked but not mushy. Core and shred the cabbage. Raise the heat and add first the rice, then the cabbage. Cook, uncovered, over a medium heat for 15 to 20 minutes. A few minutes before removing from the heat, finely chop the basil, parsley and garlic and add to the soup. Serve with the cheese.