Finely dice the lean salt pork.

Sauté the diced pork in a large Dutch oven until crisp.

Drain the excess fat from the pork.

Add water, chopped whole tomatoes (undrained), red kidney beans (undrained), white kidney beans (undrained), beef flavored bouillon cubes, diced carrot, diced celery, shredded cabbage, chopped green onions, frozen chopped spinach, dried whole basil, and freshly ground pepper to the Dutch oven.

Bring the mixture to a boil.

Cover the Dutch oven, reduce heat, and simmer for 1 hour, stirring occasionally.

Add the uncooked macaroni to the soup.

Simmer for 10 minutes, or until the macaroni is cooked.

Sprinkle each serving with grated Parmesan cheese before serving.