White Bean Soup With Sautéed Shrimp & Garlic Croutons

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

5 Tbs. extra-virgin olive oil; plus 1 Tbs. for drizzling

1 Tbs. chopped fresh rosemary

Kosher salt and freshly ground black pepper

2-1/2 cups 3/4-inch diced country bread or baguette (about 6 oz.)

1 inner rib celery, cut into 1/4-inch dice

1-1/2 cups dried cannellini beans, cooked following the Basic Beans  method

Pinch cayenne

1 carrot, peeled and cut into 1/4-inch dice

2 cloves garlic, minced

4 tsp. fresh lemon juice; more to taste

1 large yellow onion, cut into 1/4-inch dice

3/4 lb. large (21-25 count) shrimp, peeled, deveined, rinsed, sliced in half lengthwise, and patted dry

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