Combine beans and their liquid with garlic, salt, thyme, basil, and water in a large saucepan.

Bring to a boil over high heat.

Reduce heat to low and simmer for 5 minutes.

Remove about 1 1/2 cups of beans, returning garlic and basil to the saucepan.

Use an immersion blender to puree the remaining beans in the pot until smooth.

Stir in the reserved beans and cabbage.

Thin the soup with water if necessary.

Cook over medium heat until cabbage wilts, about 5 minutes.

Divide the soup among four bowls.

Drizzle each serving with olive oil.

Grate Parmesan cheese over each bowl.

Tear prosciutto slices into pieces and distribute over the soup.