In large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/4 cup pasta cooking water, then drain pasta.

Meanwhile, heat oil in large skillet over medium-high heat. Add carrots, garlic and onion; cook 3 minutes or until vegetables start to soften, stirring occasionally. Add kale and green beans to skillet; cook 3 minutes or until green beans are tender-crisp, stirring occasionally.

Add wine to skillet; cook 2 minutes or until most liquid has evaporated. Transfer vegetables to medium bowl.

Return skillet to medium-high heat. Add ground beef; cook 6 to 8 minutes or until meat is cooked through, breaking up meat with side of spoon. Spoon off any excess fat.

Reduce heat to medium-low. Add kidney beans, marinara sauce, salt, pepper, pasta, 1/4 cup pasta cooking water and cooked vegetable mixture to skillet with beef. Cook 2 minutes or until everything is warmed through, stirring occasionally. Divide pasta between 4 pasta bowls or plates, top with ricotta and Parmesan.