Ham and White Bean Soup with Cheese Toasts

Deselect All

2 tablespoons extra-virgin olive oil, plus more for brushing

1 boneless ham steak, cut into 1/4-inch cubes (or use leftover ham; about 8 ounces)

1 small onion, finely chopped

2 medium carrots, chopped

1/2 small head cauliflower, cored and chopped

Kosher salt and freshly ground pepper

2 teaspoons chopped fresh rosemary

1 teaspoon smoked paprika

4 cups low-sodium chicken broth

2 15.5-ounce cans navy beans, drained and rinsed

4 slices country bread, halved if large

1 cup shredded mild cheddar cheese