Snip the ends off the sausages
and squeeze out the meat. Roll into
rough walnut-sized meatballs. Heat
half the oil in a large, wide pan and
fry until browned, around 10 mins.
Remove from pan and set aside.
Add the rest of the oil to the pan.
Tip in the onions, celery and carrots
and fry for 10 mins until soft. Add
garlic and cook for 1 min more. Tip
in the tomatoes and stock. Bring
to the boil and simmer for 10 mins.
Stir in the macaroni and return
the meatballs. Simmer for about
10 mins until pasta is cooked and
meatballs are cooked though. Stir
in beans and heat until piping hot.
Season, mix in parsley and serve.