Iceberg Lettuce with Cannellini Beans | Oklahoma State University

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 shallot, thinly sliced
• 1 medium head iceberg lettuce, washed and quartered
• 2/3 cup low sodium vegetable broth
• 1 15.5-ounce can cannellini beans, rinsed and drained
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh lemon juice
• 1/4 cup chopped fresh parsley, optional