Rinse beans and fold in a colander. Onions and garlic peel and chop. Cut the celery.
Heat the olive oil in a saucepan. Fry the onion, celery and garlic over medium heat for seven minutes. Heat the broth in a saucepan and boil the water.
Add the beans in a saucepan, thyme and bay leaf. Pour the hot broth and cook for ten minutes. Season with salt and pepper
Chop the parsley leaves, put them in a bowl and mix with breadcrumbs and add salt and pepper.
Peel the shrimp, sprinkle with olive oil, place them on a baking sheet and sprinkle with a mixture of crumbs and parsley. Preheat oven to 180 degrees and bake until golden brown shrimp.
Grind the soup in a blender to puree consistency. Bring the soup to a boil and remove from heat. Pour it on the plates. Carefully lay the shrimp, pour olive oil and serve immediately.