In a large bowl, combine all ingredients for the meatballs with your hands and roll bite-sized meatballs; set aside.
Heat a soup pot over medium heat with olive oil, 2 turns of the pan. Add chopped celery, onions, garlic and bay, and partially cover to soften, 5 minutes. Add tomato paste and stir a minute then add stock and 2 cups water. Drop in Parm rind, bring soup to a gentle boil and add meatballs. Simmer a minute then add beans and pasta, and cook to al dente. Soup should be thick rather than brothy. Wilt in the kale then season with salt and pepper.