PASTA FAGIOLI SOUP

This recipe was given to me several years ago by the chef of our favorite authentic Italian Restaurant. This is thick and filling, we make a meal of this with some good garlic bread and maybe a salad. Hope you like it.
PASTA FAGOLI
1 lb. sweet italian sausage, (out of the casings) crumble and brown like you would hamburger for chili.
1/2 lb.cooked pasta (any small size, such as ditalini or smaller)
2 cans great northern beans (do not drain)
1 tsp. fennel seed (optional
2 large cans marinara sauce plus 2 cans water (I use Schiavone's Sauce, don't know if that's available where you live, I buy it at Kroger's. Actually that's the name of the restaurant, they can their own sauce but I don't know how large their distribution area is. But any good marinara sauce will work just fine.

In a large pot combine drained pasta, beans with liquid, sauce plus water, browned sausage, fennel if desired. Simmer until good and hot. Serve with grated parmesan cheese.

If you have any leftovers you will probably need to add a little water to reheat , after it has been in fridge for a day or two the pasta swells and absorbs a lot of the liquid.