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Place half of the beans (about 1 ½ cups) in a small bowl, and mash using a fork until mostly smooth; set aside.
Heat oil in a large Dutch oven over medium. Working in batches, cook prosciutto until crispy, 1 to 2 minutes per side. Transfer to a paper towel–lined plate, reserving drippings in Dutch oven; set prosciutto aside.
Add carrots and onion to Dutch oven; cook, stirring often, until onion is softened, about 5 minutes. Add cabbage, harissa paste, rosemary, and garlic; cook, stirring constantly, until fragrant, about 2 minutes.
Stir in mashed beans, chicken broth, tomatoes, salt, black pepper, Parmesan rind (if using), and remaining about 1 ½ cups whole beans. Bring to a boil over medium-high. Reduce heat to medium-low; simmer, uncovered and stirring occasionally, until cabbage is just tender, about 20 minutes.
Divide soup evenly among bowls, and drizzle with additional olive oil. Break prosciutto into large pieces, and sprinkle evenly over soup. Garnish with grated Parmesan.