Heat the olive oil in a large pan over low heat, and sauté the onions for 5 minutes or until translucent. Add the garlic and sauté for another minute.
Now toss in the cannellini beans, broccoli florets, parsley and fill up with vegetable broth. Season with salt and pepper, cover with a lid and let simmer for 4-5 minutes or until the broccoli becomes bright green and tender.
Add in the greens of your choice and simmer for one more minute.
Pour the mixture into a blender and blend until smooth.
Transfer the blended soup back to the pot and stir in the coconut milk. Simmer for another minute and garnish with pea shoots and toasted sunflower seeds.