Easy recipe Tuscan Bean Soup with Prosciutto and Grated Parmigiano-Reggiano

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four fifteen-ounce cans creamy beans (Recipes by ingridients beans) (such as giant white, beans (Recipes by ingridients beans) borlotti, beans (Recipes by ingridients beans) or cannellini beans), not drained (about six cups)six large garlic cloves, grated or minced (about about two tablespoons)about three teaspoons kosher saltabout two teaspoons fresh thyme leavesfour large fresh basil leavesabout two cups shredded Napa cabbage (Recipes by ingridients cabbage) (about one quarter head)High-quality extra-virgin, olive oil (Recipes by ingridients olive oil) for drizzlingParmigiano-Reggiano wedge, for gratingfour thin slices prosciutto (about about two ounces). .