Heat the olive oil in a stockpan/dutch oven over medium heat. Add the zucchini and garlic and let saute for 3-4 minutes until zucchini is lightly browned and soft, stirring often. Remove 1/3 of the zucchini (roughly 150 g) and set aside.

Add in 450 g of the vegetable broth, dried herbs, a few grinds of freshly ground pepper and salt. I found that even with the broth, I needed 5 g of salt, but feel free to add more/less depending on preference. Bring to a low boil and let cook until zucchini is very tender.

While the zucchini is cooking, whisk together the remaining 150 g broth with cornstarch/arrowroot starch in a large cup. Reduce the zucchini mixture to low, then add in the arrowroot and broth, stirring often until thickened. Add in 1/2 of the basil leaves and remove from heat.

Using an immersion blender or transferring to a regular blender, blend until very creamy and smooth. Taste for seasoning, adding more if needed.

Place creamy soup base back in the pot along with the reserved cooked zucchini, gnocchi and beans. Cover and let cook for 3-4 minutes, until gnocchi are cooked through.

Stir in remaining basil leaves and toasted pine nuts. Enjoy immediately!