Preparation

• Heat a large, heavy saucepan over medium-high heat for 30 seconds. Add 1-1/2 Tbs. of the oil, along with the onion, carrot, and celery. Season with salt and cook, stirring occasionally, until the vegetables soften and start to brown, about 7 minutes. Add half the garlic and cook for 30 seconds, stirring. Add the beans and their cooking liquid (there should be about 4 cups liquid; if not, add more water to equal this amount) and half the rosemary. Season well with salt and pepper. Bring to a boil, lower the heat to a bare simmer, and cook for 30 minutes so that the beans soften a little more but don’t break up. Let cool for 10 minutes. Scoop out 1 cup of the beans and set aside. Working in batches, purée the remaining beans and all of the broth in a blender. Transfer the puréed soup and the reserved beans to a clean saucepan and keep warm over low heat. Add the lemon juice and salt and pepper to taste. Thin with water, if necessary, to get the consistency you like.
• 用中火加热大煎锅1分钟。加入1-1/2 TBS。油和面包块，并用盐和胡椒粉调味。煮，经常扔，直到面包在边缘周围开始变成褐色，2至3分钟。扔在剩下的大蒜中，继续烹饪1分钟，扔好。转移到大板上。用盐和胡椒粉调味虾。将剩余的2汤匙橄榄油和虾加入煎锅和炒锅中，经常搅拌，直到虾坚固，不透明，略微褐色，略微褐色，3至4分钟。
• Ladle the soup into large, shallow bowls and dust with a pinch of cayenne. Garnish with a few of the croutons, a portion of the shrimp, a sprinkling of the remaining rosemary and a drizzle of oil.