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Place spelt in colander and rinse well. In large saucepan, combine spelt with 4 cups water. Bring to a simmer. Add salt and simmer for about 1 hour or until grain begins to pop open. Heat oil and add pancetta. Cook for 5 minutes. Add onion, carrot, celery, sage and marjoram. Cook until tender about 10 minutes. Stir in beans, tomatoes and garlic. Add 4 cups water and bring to a simmer. Cook for 30 minutes. Strain the soup, reserve liquid. Puree the beans and vegetables in a food processor. Return liquid and puree to the pot. Add cooked spelt, 2 cups water, salt and pepper. Bring to a simmer and cook frequently for 30 minutes. Season with salt and pepper and serve.
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