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Ingredients

• 5 tablespoons  extra-virgin olive oil; plus 1 tablespoon for drizzling
• 1   large yellow onion, cut into 1/4-inch dice
• 1   carrot, peeled and cut into 1/4-inch dice
• 1   inner rib celery, cut into 1/4-inch dice
•   Kosher salt and freshly ground black pepper
• 2   cloves garlic, minced
• 1-1/2 cups  dried cannellini beans, cooked following the Basic Beans method
• 1 tablespoon  chopped fresh rosemary
• 4 teaspoons  fresh lemon juice; more to taste
• 2-1/2 cups  3/4-inch diced country bread or baguette (about 6 ounces)
• 3/4 pound  large (21-25 count) shrimp, peeled, deveined, rinsed, sliced in half lengthwise, and patted dry
•   Pinch cayenne

Description

Heat A Large, Heavy Saucepan Over Medium-high Heat For 30 Seconds. Add 1-1/2 Tablespoons 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 Minute

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