Heat the olive oil in a saucepan. Add the onions and garlic and stir over a medium-low flame until the onions are translucent.
Add some ground black pepper and salt. Stir in.
Now add the dandelion greens and stir in. Let them cook a few minutes until quite tender. This won't take long.
Add the lima beans and some water, if the soup is too thick. Let the soup come to a boil, then lower the heat and let it simmer for another 10 minutes.
Turn off the heat. Once the soup is cool enough, puree in a blender or with a hand-blender.
Check seasoning and add more salt and pepper if needed. Drizzle in some extra-virgin olive oil or
Serve hot with rolls or any chunky bread.