Put the beans into a saucepan with the bay leaf, savory and two of the sage leaves. Warm gently until you need them, so that they take in the herb flavors. Remove the herbs and bay leaf, leave the beans in their broth.
While the beans cook, chop the remaining sage leaves. Saute the onion and carrot with a little water, 1/2 teaspoon salt, and a few pinches of pepper. Saute over medium heat until the onion begins to release its juices. Add the garlic and sage; saute for about 10 minutes, then add the wine and cook for a minute or two, until the pan is nearly dry.
Add the beans and their broth to the pan along with 1/2 teaspoon salt and a few pinches of pepper. Lower the heat and cook for 20 minutes, adding a little water if needed to keep the beans saucy. Add salt and pepper to taste. Add the parsley just before serving