Soak beans overnight. Cook until tender about 1-1/2 hours or 20 minutes in the quart of water, in a pressure cooker. Puree. Saute onions, garlic, carrots, and celery until tender. Add beans and their liquid, marjoram, salt & pepper, and wine. Bring to a boil, then simmer for 5 minutes. Garnish with the lemon slices. Serves 4 to 6.