2 teaspoons olive oil
3 cloves garlic, minced
1 small head cauliflower cut into florettes
4 cups vegetable broth, divided
1/2 teaspoon salt
Lots of fresh black pepper
1 tablespoon arrowroot or cornstarch
1 cup loosely packed basil leaves, plus a little extra for garnish
8 oz gnocchi
1 15 oz can navy beans, rinsed and drained
1 small bunch swiss chard, stems discarded, leaves torn into bite-sized pieces

2 teaspoons olive oil 3 cloves garlic, minced 1 small head cauliflower cut into florettes 4 cup s vegetable broth, divided 1/2 teaspoon salt 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra for garnish 8 oz gnocchi 1 15 oz can navy beans, rinsed and drained 1 small bunch swiss chard, stems discarded, leaves torn into bite-sized pieces

Preheat a 4 quart stock pot over medium heat. Saute garlic in olive oil for about a minute, being careful not to let it burn. Add cauliflower, 3 cups of broth, salt and several dashes fresh black pepper. Cover pot and bring to a boil, stirring every ocassionally for about 10 minutes, or until cauliflower is tender.

Vigorously mix together the final cup of broth and the arrowroot until dissolved. Lower heat a bit so that the soup is at a slow boil. Mix in the broth/arrowroot and cook uncovered for another 5 minutes until slightly thickened. stirring often. Add the basil leaves, and remove from heat. Use a submersion blender to puree until smooth*. Taste for salt and seasoning.

Return to the stove over medium heat and add the gnocchi, cover and let cook for 3 minutes or so. Add the greens and beans and cook until greens are completely wilted and beans are heated through, about 5 more minutes. Be careful as you stir not to crush the gnocchi or beans. Serve garnished with extra basil and pine nuts, if you like.