Heat a large stock pot or dutch oven over medium heat. Add the olive oil and heat until fragrant, about 1-2 minutes. 

Carefully add the onion, carrots, and celery. Season with a pinch of kosher salt.

Cook, stirring occasionally, for 3-5 minutes or until the vegetables are tender. 

Add the garlic, Italian seasoning, and red pepper flakes and cook for an additional minute. 

Add the vegetable broth and coconut milk and scrape any browned bits from the bottom of the pan.

Turn the heat to high and bring the soup to a boil.

Once boiling, add the gnocchi, great northern beans, and garbanzo beans. Cook according to the directions on the gnocchi package, typically for 3-5 minutes. 

Finally, add the nutritional yeast and cook for an additional minute.

Taste and season with salt and pepper to taste. 

Store any leftover soup in an airtight container in the fridge for up to three days.