Preheat oven to 450 degrees F.
Cut cherry tomatoes in halves and place on a baking sheet. Drizzle with olive oil and a sprinkle of salt and fresh pepper. Mix well and place into oven.
Bring a salted pot of water to boil for pasta and cook according to the package or to al dente.
Meanwhile, prep your garlic, chop your kale (or greens) and rinse your beans well (this makes them easier to digest). Sauté your garlic for 1-2 minutes in oil at medium/high heat. Add beans and cook for roughly 5 minutes or until the beans begin to break/fall apart. Throw in your vermouth. Allow the vermouth to cook off for a few minutes and then add your kale. Slowly fold the kale into the mix until it’s all fully incorporated. Feel free to add more vermouth to help steam the greens. Lightly season with salt. Allow them to cook for about 5 minutes as you want the greens to retain a bit of crunch.
By now your pasta should be ready. Drain and throw into a large bowl. Add your bean-greens mixture and roasted tomatoes. Mix well. Garnish with fresh salt and pepper, then serve.