Cook tortellini according to the package instructions, drain and set aside in a large mixing bowl.
Slice onions and carrots thin. (I actually use a potato peeler to slice my carrots in ribbons but you can also use a mandolin.) Chop tomatoes into large cubes. Take stem off the kale leaves and cut greens into thin slices. Peel garlic cloves. Open the can of beans and drain off the liquid.
Preheat a large cooking pan over medium heat. Add olive oil, onions and carrots. Saute onions and carrots until starts to soften.
Add tomatoes and kale to the pan. Stir well and saute until kale starts to wilt.
Smash garlic, chop it and add it to the pan. Add 1 tbsp of rosemary and some salt. Mix well and cook until veggies are soft.
Add cooked veggies to the bowl with tortellini.
Add cannellini beans to the pan where you cooked the veggies and give them a quick saute for just a couple of minutes. Add beans to the mixing bowl.
Add balsamic vinegar to the pan where you cooked veggies and bean and reduce it, still over medium heat, until half the amount (so about 1/4 cup) is left. Add reduced balsamic vinegar to the mixing bowl.
Add olive oil, rosemary, parsley, thyme, and salt. Mix well, until all ingredients are evenly spread throughout.