Carefully clean the cabbages and cut them into very thin strips. Blanch for 5 minutes in boiling salted water, drain and leave to cool. Finely slice the potatoes and turnips. Put into a fairly large casserole the cabbage, the chopped vegetable mixture, potatoes and turnips. Season with salt, cover with sufficient water, bring to the boil, cover the casserole and continue cooking over very moderate heat for 2 hours or even more, until all the vegetables are cooked to perfection. Halfway through cooking, add the hot stock and the minced lard. At the same time, boil the beans after softening them. Bring the minestrone to the boil; add the beans and some handfuls of rice or pasta to taste. Finish off with butter, a pinch of pepper and grated Parmesan.