2 c. beans, any kind
3 cloves garlic, crushed
1/2 c. carrots, cubed
6 c. stock (beef or chicken)
1/4 tsp. sage
2 bay leaves
Salt & pepper to taste
Boiling water to cover beans
1 med. sized onion, diced
1/2 c. celery, cubed
3/4 tsp. marjoram
1/4 tsp. thyme
1/4 c. pepperoni

Boil beans for 2 minutes. Let stand for 1/2 hour to 1 hour to absorb water. Saute garlic, onion, carrots and celery in oil until onion is clear. Add beans and stock. Add spices and cook until beans are tender and thoroughly cooked. Take out bay leaf and puree about 2/3 of soup in blender. Put back in pot, add pepperoni and heat. Add salt and pepper to taste.