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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, thyme, and several dashes of fresh black pepper.
Cover pot and bring to a boil, stirring occasionally for about 10 minutes, or until cauliflower is tender.
Vigorously mix together the final cup of broth and the arrowroot until dissolved.
Lower heat 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.
Return to the stove over medium heat and add the gnocchi, cover and let cook for 3 minutes.
Add the greens and beans and cook until greens are wilted and beans are heated through, about 5 more minutes.
Serve garnished with extra basil and pine nuts, if desired.