Heat the olive oil in a frying pan and brown the beef meatballs until they are piping hot, cooked through and no pink colour remains. Remove and set aside on a plate lined with kitchen paper.
In the oil left in the pan, fry the onion and garlic with chopped parsley stalks until tender. Add the red kidney beans and warm through.
Transfer all the ingredients to a large saucepan and add the cherry tomatoes and pasta shapes. Make up the stock by adding 1.5 litres of boiling water to the stock cube, then add to the pan. Allow to simmer for 15 minutes, until the pasta is tender.
Just before serving, add the reserved parsley leaves and meatballs, stir through and serve.