Heat the butter in a large, heavy-based saucepan.
Add the garlic and sauté for 2 minutes.
Add the leeks, celery, carrots and marrows and cook for 5 minutes.
Add the spinach and parsley and mix through.
Add the stock, canned tomatoes and whole Rosa tomatoes.
Season to taste and bring to the boil.
Lower the heat and allow to simmer covered for 30 - 40 minutes.
Serve soup warm with a sprinkling of cheese.