Adapted from Martha Stewart.
Heat the olive oil in a large pan over low heat, and sauté the onions for 5 minutes.
Turn the heat up to medium, and add in the garlic. Stir and cook for about 1 minute more. Then pour in the white wine and scrape all the brown yummy bits for the bottom of the pan. Simmer for a few minutes until the wine is mostly evaporated.
Add in the broth, beans, broccoli, spinach, parsley, and season with salt and pepper. Cover and simmer until the broccoli is bright green and tender throughout. This will take about 5 minutes.
Then transfer the cooked broccoli and bean mixture into a blender and blend until completely smooth. You may need to do so in small batches.
Serve warm with a drizzle of olive oil, black pepper and if desired a dollop of yogurt, fresh parsley and red onions.