Cook the beans in boiling water with the bay leaves for approx. 30 mins. until just soft, drain the water and set aside the beans.
Remove the bacon rind and set aside. Cut the bacon into sticks, fry briefly in a large pan. Reduce the heat, add the onion, garlic and sage, cook for approx. 5 mins. Add the savoy cabbage, carrots, leek, celery and tomato puree, cook for a further 5 mins. Add the bacon rind, pour in the stock, bring to the boil. Reduce the heat, simmer the soup for approx. 20 mins.
Add the beans, potatoes, tomatoes and rice, simmer the minestrone for approx. 20 mins., season. Remove the bacon rind, plate up the minestrone, sprinkle the parmesan and parsley on top.