In a large stockpot, saute the garlic, onions, carrot, prosciutto, and potatoes in a little bit of olive oil until the onions start to soften. Add in the tomatoes and cook until it starts to thicken, stirring occasionally for about 5-10 minutes. Add the greens, thyme, stock, beans, and spices. Cook over medium heat until the carrots and potatoes are tender.
Add the parsley and bread. Stir. Cook for 10 minutes or until the bread breaks down into the soup.
Serve immediately with a sprinkle of parm but the leftovers are good too!
I used basically a whole loaf of the "Country Loaf" bread from Costco with the crusts cut off.