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Heat the oil in a soup pot or Dutch oven over medium heat. Add the onions, carrots, salt, and pepper. Cook until the onions are translucent, 6 to 8 minutes.
Stir in the garlic, oregano, and chili flakes, and cook for 30 seconds more.
Add the broth, tomatoes, and coconut milk. Cover with a lid and bring to a boil. Then reduce the heat to low and simmer gently for 5 minutes.
Meanwhile, open the gnocchi package and separate the gnocchi (they tend to stick together).
Add the gnocchi to the pot, along with the kale and rinsed beans. Simmer until the gnocchi are cooked through, about 5 minutes; be careful not to overcook them. Taste the soup and adjust the seasonings before serving.
(Store leftovers in the fridge and eat within 4 days.)