Pesto soup with gnocchi, spinach and white beans

7-8 cloves of garlic, chopped

2 tbsp olive oil

1 tsp dried thyme

1 tsp dried basil

Salt/pepper

1 head of cauliflower, cut into small pieces

2 32 oz containers Pacific vegetable broth

4 cups water

3/4 cup nutritional yeast

2 tbsp cornstarch

5-6 large sprigs of fresh basil, coarsely chopped

12 oz fresh spinach, chopped

2 18 oz bags Isola brand fresh gluten free vegan mini gnocchi

2 16 oz cans cannellini beans, drained and rinsed

Heat garlic and oil in large soup pot over medium high heat, stirring often, until garlic is golden and aromatic. Add dried thyme and basil, salt and pepper, vegetable broth, water, nutritional yeast and cauliflower. Bring to a boil and simmer, covered, until cauliflower is soft. Dissolve cornstarch in a small amount of water or broth and add to soup, stirring often until slightly thickened. Add basil and remove from heat. Use an immersion blender and blend until smooth. Return to medium heat. Add spinach, gnocchi and beans. Simmer until heated through. Add salt and pepper as needed and serve hot.