Add oil to a large soup pot and sautee garlic for about 1 minute. Add the cauliflower and most of the broth, minus about 1/2 cup. Set aside the 1/2 cup in a measuring cup or small bowl to use in a later step.

Bring the pot to a boil and cook for about 5-10 minutes, until the cauliflower is tender. Add in the salt, pepper, and thyme.

Turning your attention to your reserved broth, stir the cornstarch into it until well-disolved. Dump the broth/cornstarch solution into the soup pot and continue to boil for about 2 minutes, stiring frequently, to thicken the soup up a bit.

Toss the basil leaves into the soup, remove from heat, and blend everything together well using your immersion blender. Add your heavy cream, plus a small amount of extra water if your soup seems a bit too thick.

Put the soup back on the stove over medium heat and add in your gnocchi and beans, cooking for about 3-5 minutes. Add in the greens and mix for a few minutes until they're wilted.

Serve topped with your toasted pine nuts!