Fry gently in a casserole the lard crushed with the cloves of garlic, the chopped onion and the beans. Add the white wine and allow to evaporate, then the meat stock, and salt to taste. Add the peeled potatoes and leave to cook for about 1 hour over medium heat. Puree around a third of the beans and potatoes and add to the cooking soup. When the cooking is finished, after about 15 minutes, add a chopped mixture of rosemary and parsley and a little fresh butter. Serve in individual soup dishes with slices of toasted bread, flavoured with garlic to taste.